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.
Ingredients:
- medium-large red roasted beets*
- 1 fresh mozzarella ball
- 10 fresh basil leaves
- Redstone Milanese Gremolata Olive Oil
- Redstone Grapefruit Balsamic Vinegar
- Salt and black pepper
*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!
DIRECTIONS
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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. Beets are cooked when they are easily pierced with a fork.
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When cooked, unwrap beets and let them cool. Remove skins easily with a butter knife or gently rub off with paper towels.
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Slice Mozzarella and beets into thin rounds. Cut separately (or Mozzarella first) or beets will bleed into cheese.
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Wash basil leaves and separate from stems.
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Stack and arrange ingredients: beets, cheese, and basil - continue three times. Drizzle with olive oil, dash of balsamic vinegar, salt, and black pepper.
