BEET CAPRESE SALAD

This easy, colorful dish is a sweet and tangy treat perfect for a snack or appetizer. I used red beets in this seasonal beet caprese salad, but it would also be fantastic with yellow or candy cane beets. Candy cane beets are the ones that are both red and white, also known as a chioggia beet. They are stunning!

I like to boil my beets first, to make them easier to peel and slice for roasting. If you’re strong enough to slice right through them while raw, you’re welcomed to skip this step and go straight to roasting. Another reason I prefer to boil them is because beets are root vegetables. I find that with their dark color, sometimes it can be difficult to assure you’ve scrubbed off all the grime that comes with a vegetable grown in the ground. Boiling them is just another cleanliness precaution of mine.

New to beets? Careful once you boil them, they make your kitchen look like quite the murder scene with their bleeding red color. I’m kind of a crazy person about immediately cleaning up beet juice on my pristine white countertops. I’ve never researched it’s ability to stain, but I’m not about to find out.

Love this wintery beet caprese salad? These TOMATO AND MELON SKEWERS are a must during the hot summer months too.

Yield: 4

BEET CAPRESE SALAD

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This easy, colorful dish is a sweet and tangy treat perfect for a snack or appetizer. I used red beets in this seasonal beet Caprese salad!

Ingredients

• 2 large beets
• 1 large heirloom tomato, sliced
• 8 oz fresh mozzarella, sliced
• 1 tbsp balsamic vinaigrette
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp fresh basil

Instructions

1. Pre-heat oven to 425°F.
2. Thoroughly wash, peel, and slice beets.
3. Layer beet slices on a sheet pan. Drizzle with olive oil and roast for 15 minutes.
4. Meanwhile, slice tomatoes and mozzarella.
5. Once beets are fork tender, remove from the oven and let cool. Layer tomatoes, mozzarella, and beet slices.
6. Drizzle with balsamic and olive oil.
7. Sprinkle with salt and fresh basil to serve.

Notes

Alternatively, you can boil beets prior and roast for only 5 minutes or so to caramelize.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 638mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 11g

Nutrition facts are an estimate and not guaranteed to be accurate.