Heirloom Tomato and Beet Salad

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IngredientsHeifloom Tomato and Beet Salad

  • 2 medium sized red beets
  • 2 medium sized golden beets
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped shallots
  • 1 tablespoon capers
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 cups heirloom cherry tomatoes, halved
  • 2 lbs. heirloom tomatoes, sliced
  • Feta cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to 400⁰ F.
  2. Trim roots and stems from beets.  Pierce beets with a fork, and wrap in foil.  Bake at 400⁰ for 1 hour or until tender.  Cool; peel beets and cut into ¼ inch thick slices.
  3. In a small bowl combine chives, tarragon, shallots, capers, olive oil, balsamic vinegar and Dijon mustard stirring with a whisk.
  4. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat.
  5. Divide sliced beets and sliced tomatoes evenly among 6 plates.  Drizzle each serving with about 3 teaspoons remaining mustard mixture.
  6. Top each serving evenly with cherry tomatoes.
  7. Season with salt and pepper.
  8. Sprinkle with Feta cheese


When beets are completely baked skin should just rub off.  When peeling beets wear throw away rubber gloves – beets can stain.

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