Heirloom Tomato and Beet Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 3 cups heirloom cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 3 tablespoons chives fresh chopped
• 2 tablespoons tarragon fresh chopped
• 2 medium golden beets 
• 2 pounds heirloom tomatoes sliced
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 2 medium beets red
• 2 tablespoons shallots chopped

Equipment

• bowl
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 40
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil.
3. Bake at 400 for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.
4. Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk.
5. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates.
6. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes.
7. Sprinkle with salt and pepper.