Beets, Corn and Tomatoes In Red Wine Vinaigrette

1. 1

   Preheat the oven to 350 degrees.

2. 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. 3

   When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.

4. 4

   Combine the mustard, vinegar, oil, salt and pepper.

5. 5

   Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.

6. 6

   Sprinkle the dressing on the vegetables.

7. 7

   Sprinkle chervil on the beets and tarragon on the tomatoes.

8. 8

   Season the corn with extra pepper.

9. 9

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.