We all know and love a traditional caprese salad: slices of ripe tomato, rounds of fresh mozzarella cheese and sweet basil. Usually served with a drizzle of quality olive oil, sea salt and sometimes even a nice balsamic drizzle. For this spin on a caprese salad I used cubes of roasted red beet instead of tomato, along with rounds of fresh mozzarella, fresh basil leaves from the garden, and a unique pecan vinaigrette as the dressing. A unique and tasty side salad that puts a colorful twist on a classic.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Beet Caprese
Ingredients:
- 3 beets, wrapped in foil
- 1/2 cup fresh mozzarella pearls, or fresh mozzarella torn
- fresh basil
- For the vinaigrette:
- 1 Tablespoon coarse grain mustard
- juice of 1 large lemon
- 3 Tablespoons olive oil
- salt and pepper
- pinch of crushed red pepper flakes
- salt and pepper to taste
- 3 Tablespoons chopped pecans
Directions:
- Roast the foil-covered beets in a 400 degree oven (on a roasting pan) for 45 minutes to 1 hour, or until tender when pierced with a knife. Allow them to cool enough to be handled and peel with a paper towel. Chop the beets into cubes.
- Whisk all of the vinaigrette ingredients (excluding the pecans) together until smooth; stir in the chopped pecans.
- Arrange the fresh basil leaves on a serving platter. Top with the beets and the fresh mozzarella cheese. Drizzle with the vinaigrette. Serve at room temperature.
Tagged: beet caprese, beet salad, caprese, caprese salad, coarse grain mustard, fresh mozzarella, frseh basil, mozzarella cheese, pecan vinaigrette, pecans, red beets, roasted beets, Salad, side dish, vegetarian
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