Winter “Caprese” Salad with Roasted Beets and Mozzarella
Ingredients
- 1-2 soft, roasted red beets
- 1 ball of buffalo mozzarella or regular + 2 tablespoons heavy cream
- 1 tablespoon green peppercorns
- handful of basil
Vinaigrette:
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
- 1 tablespoon lemon juice
- 1 tablespoon honey
Preparation
- Peel beets and cut into thin slices (you can do this with a vegetable peeler or food processor). Cut mozzarella into slices, mix regular mozzarella with heavy cream. Sprinkle with sea salt. Prepare vinaigrette and mix with crushed or ground green peppercorns. On plates, arrange beet slices alternating with mozzarella and basil, drizzle with vinaigrette. Can be served with croutons or as a side dish.
Tips
It's best to roast more beets at once and use them for various dishes with roasted beets. Preheat the oven to 200 degrees C. Wash beets (preferably not too large) and wrap each individually in a piece of aluminum foil. Place on a baking sheet and bake until soft for about 1 hour or longer depending on the size of the beets. When soft, peel and cut into pieces.