Beets, Corn and Tomatoes In Red Wine Vinaigrette

• 4 medium beets
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Sea salt and freshly ground pepper to taste
• 3 ears of corn, blanched and scraped off the cob
• 1 pint cherry tomatoes, cut in half
• 1 tablespoon chervil leaves, chopped
• 2 tablespoons fresh tarragon leaves

1. Preheat the oven to 350 degrees.
2. Put the beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork.
3. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.
4. Combine the mustard, vinegar, oil, salt and pepper.
5. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.
6. Sprinkle the dressing on the vegetables.
7. Sprinkle chervil on the beets and tarragon on the tomatoes.
8. Season the corn with extra pepper.
9. Serve at room temperature.

beets, mustard, red wine vinegar, olive oil, salt, corn, cherry tomatoes, chervil, tarragon

Taken from cooking.nytimes.com/recipes/6194 (may not work)