Heirloom Tomato And Beet Salad

1. 1

   Preheat oven to 400u00b0.

2. 2

   Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400u00b0 for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.

3. 3

   Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.