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
mins
Cook:
60
mins
TOtal:
70
mins
servings:
4

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.