INGREDIENTS
2
medium-sized red beets
2
medium-sized golden beets
3 tbsp
chopped fresh chives
2 tbsp
chopped fresh tarragon
2 tbsp
chopped shallots
1 tbsp
capers
3 tbsp
extra-virgin olive oil
2 tbsp
balsamic vinegar
1 tsp
Dijon mustard
3 cups
heirloom cherry tomatoes, halved
2 lb
heirloom tomatoes, sliced
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper