Roasted Beet Caprese Salad
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.
- 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!
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.
When cooked, unwrap beets and let them cool. Remove skins easily with a butter knife or gently rub off with paper towels.
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.