Starter
Beet Caprese Salad
1 hServes 4Nutri-Score B€€
B
1 h
1 hBeet Caprese Salad
recipe by
Jaclyn - holistic.foodie
@holistic.foodie
4 recipes
4 imports
0 cooked
what you need
Ingredients
beetroot (scrubbed, trimmed)Produce600 g
olive oilPantry30 ml
saltSpices5 g
black pepper (freshly ground)Spices2 g
fresh mozzarella (roughly torn)Dairy250 g
fresh basil (leaves picked)Produce15 g
balsamic glaze (for drizzling)Pantry20 ml
per serving
Nutrition
225kcal
- Carbs
- 16 g
- Proteins
- 12 g
- Fat
- 13 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Season the beets
- Toss the beetroot with the olive oil, salt and pepper in a bowl until evenly coated.
- Step 2
Roast the beets
- Spread the beets on a baking tray and roast until fork tender.
- Step 3
Tear the mozzarella
- Roughly tear the fresh mozzarella into rustic pieces.
- Step 4
Assemble the salad
- Arrange the roasted beets and torn mozzarella on a plate.
- Scatter over the basil leaves and drizzle with balsamic glaze and a little olive oil.
most cooked first
