Jazz up your next salad with a twist on a classic caprese! This roasted beet, mozzarella, and basil caprese is an absolutely delicious and vibrantly gorgeous salad.
Filled with fabulous flavors, beet caprese is quite versatile. Serve this dish using roasted beets or pickled. Not a fan of Mozzarella? Swap it out for feta or goat cheese. Make this dish even more epic by stacking tomatoes in the mix! Drizzle olive oil and/or balsamic vinegar for authentic caprese style.
What’s extra special about this salad? It’s both delicious AND healthy. The extraordinary red beet contains high levels of vitamins, minerals, antioxidants, and FIBER. Add the sweet flavor of basil and its wonderful health benefits, and this is one salad you will want to eat every day!
INGREDIENTS (Serves 2-4)
1 fresh Mozzarella ball
10 fresh basil leaves
Olive oil (optional)
Balsamic vinegar (optional)
Salt and black pepper (optional)
*For easy prep, this salad can be made with canned cooked beets or ready-to-eat packaged baby beets.
Roasting beets is preferred as the roasting process creates a fabulous flavor and texture, but if you want an easy-peasie method, use packaged or canned beets. The options are endless!
Preheat the oven to 350 degrees F. Wrap beets individually in foil and place on a baking sheet or on the oven rack (make sure beets are wrapped tight, so they don’t leak). Roast for 30-40 minutes. Roasting time depends on size of beetroot. Beets are cooked when they are easily pierced with a fork. See more tips for roasting beets.
When cooked, unwrap beets and let them cool. Remove skins easily with a butter knife or gently rub off with paper towels. For more tips on preparing beets, click here.
Slice Mozzarella and beets into thin rounds. Cut separately (or Mozzarella first) or beets will bleed into cheese.
Wash basil leaves and separate from stems.
Stack and arrange ingredients: beets, cheese, and basil - continue three times. Drizzle with olive oil, dash of balsamic vinegar, salt, and black pepper (optional).