Description
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.
Ingredients
Units
Scale
- 1 bunch beets, peeled and sliced in half
- 2 tbsp extra virgin olive oil, divided
- 1/4 tsp kosher salt
- 1 ball fresh mozzarella, torn into chunks
- 1/2 cup fresh basil, chiffonade
- 1/3 cup raw pistachios (or raw pumpkin seeds)
- Flaky sea salt for garnish and fresh black pepper
Instructions
- 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.
- 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.
- 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.