October 19, 2022

Beet Caprese Salad

Ever since first trying a beet caprese salad from a local Toronto restaurant well over five years ago, I've been hooked. The idea of swapping out tomatoes (which aren't in season in the winter) with in-season beets is so simple, but genius. I think of this as a winter caprese salad and if you're a fan of roasted beets, you will LOVE this version too. If you roast the beets ahead of time, this beet caprese salad comes together in no time. Plus, it's a stunning dish to make for guests. Feel free to use a mix of golden and red beets to really make this dish stand out. If you can get your hands on candy cane beets, that's also a great one to include.

beet caprese salad

Why You'll Love This Beet Caprese Salad

  • Easy to make, with minimal prep time.
  • Delicious and healthy (beets are such a powerhouse when it comes to nutrition).
  • It will wow anyone that sees it (this includes wow-ing yourself!)
  • Prep ahead of time as this dish is served cold.
  • Low on ingredients and cost efficient.


beet caprese salad

How to Roast Beets

Roasting beets is the longest part of this whole recipe, but it's completely hands off, so once they're in the oven, you can sit back and relax.

There are many ways to roast beets, this is how I do it.

Because you'll be slicing the beets anyways, you can cut them in half so they roast quicker.

Lay out some aluminum foil and then place a large piece of parchment paper over top. Place the beets in the parchment paper and wrap them as tightly as you can with the foil around it.

If you prefer to not use foil at all, you can just use parchment paper or roast them in a baking dish, however I'd leave the peel on if you are going to roast them like that.

Roast them in the oven until fork tender and cooked through.

beets in foil

To peel or not to peel beets?

Some people like to peel beets after they are cooked. The skin can come off easier after they are cooked, but personally I don't find it that much easier.

I peel my beets before roasting as I find this method easier.

Some people leave the skin on while roasting and don't bother peeling or removing it after. If you do this, just be sure to give them a scrub before roasting.

Ultimately, the choice is yours.

beets in foil

Toast your Nuts/Seeds

While the beets are roasting, the only thing you'll need to prep are the nuts or seeds. Toasting them at home is quick and it also means you know what went into them.

  • Add a small drizzle of extra virgin olive oil to a medium size skillet over medium-low heat.
  • Once the skillet is hot, add in the pistachios or pumpkin seeds.
  • Toast, stirring frequently until fragrant and lightly browned. Sprinkle lightly with sea salt if you want.
beet caprese salad

How to Make a Beet Caprese Salad

Once the beets are roasted, the rest of this salad comes together super quick.

When the beets have cooled, go ahead and slice them. You can leave some as small wedges for contrast if you'd like.

Tear the mozzarella into uneven shapes and sizes, I personally prefer a more rustic looking salad, but you can also slice it if you prefer.

mozzarella torn

Scatter the beets onto a platter and top with mozzarella, the toasted nuts or seeds, fresh basil, more olive oil, flaky salt and fresh pepper.

Tips for Making

  • Roast the beets ahead to save time.
  • Let the mozzarella sit out for about 10 to 15 minutes so it isn't quite so cold.
  • Toast the nuts or seeds ahead to save time.
  • Tear the mozzarella for a more rustic look.
beet caprese salad


  • Dairy-free: if you have a vegan or dairy-free cheese that you love and is similar to fresh mozzarella, use that. Personally, I haven't come across one I'd recommend just yet.
  • Nut-free: use pumpkin seeds.
  • No basil: you could try with fresh oregano, mint or parsley.

Storing leftovers?

This can easily be stored in a sealed container in the fridge. Let it sit at room temperature for about 10 minutes before eating.

beet caprese salad

More Salad Recipes

If you love a good salad, be sure to check these out!

Ready to make this delicious beet caprese salad? Let's go!

If you make this beet caprese salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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Beet Caprese Salad

This fall and winter version of a caprese salad with beets is not only delicious, but beautiful too! Roast the beets ahead to save time.



  • 1 bunch beets, peeled and sliced in half
  • 2 tbsp extra virgin olive oil, divided
  • ¼ tsp kosher salt
  • 1 ball fresh mozzarella, torn into chunks
  • ½ cup fresh basil, chiffonade
  • ⅓ cup raw pistachios (or raw pumpkin seeds)
  • Flaky sea salt for garnish and fresh black pepper 
  1. Preheat the oven to 375ºF. Put the beets in some foil and drizzle with ½ tbsp extra virgin olive oil and kosher salt. Bake for 50 to 60 minutes, until cooked through. Remove and let cool.
  2. Meanwhile, heat a medium size skillet over medium-lo heat. Toast the pistachios or pumpkin seeds with a small drizzle of extra virgin olive oil.
  3. Slice the beets and add to a platter. Add the cheese, basil and pistachios (or seeds) on top. Drizzle with the remaining extra virgin olive oil and flaky salt and fresh cracked pepper.


Precook the beets ahead to save time.

Use toasted nuts or seeds if you'd like.

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