Salad

October 19, 2022

Beet Caprese Salad

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.

Prep:
10
min
cook:
60
min
total:
70
min
servings:
4
Author:

Jaclyn

Ingredients
  • 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 
Instructions
  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.

Notes

Precook the beets ahead to save time.

Use toasted nuts or seeds if you'd like.

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Jaclyn
March 26, 2024
Hi Alison! The light orange and pink things are beets, I used candy cane and orange beets in addition to regular ones. In the opening paragraph I explained you can use any variety of beets. I also have photos of regular beets as well :)
Alison Stroebel
March 26, 2024
But there are more items on your photo plate than are in the recipe. What are the light pinky/ orangey things? They not on your ingredient list. 😩😩