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.
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.
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.
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.
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.
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.
This can easily be stored in a sealed container in the fridge. Let it sit at room temperature for about 10 minutes before eating.
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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.
Precook the beets ahead to save time.
Use toasted nuts or seeds if you'd like.
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