Tomato & Beetroot Salad

Here’s a lovely fresh summery recipe that uses the tomatoes, beetroots and shallots in this week’s VegBags.

Ingredients

• 4 medium-sized beetroots
• 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 cherry tomatoes, halved
• 2 pounds tomatoes, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 200C
2. Trim roots and stems from beetroots. Pierce beetroots with a fork and wrap in foil. Bake at 200°C for 1 hour or until tender. Cool; peel beetroots and cut into 1/4-inch-thick slices.
3. Combine chives and next 6 ingredients (up to and including mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beetroot 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.

Recipe adapted from David Bonom’s at Cooking Light via MyRecipes.com; photo from MyRecipes.com