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  1. Beets and tomatoes go well together, and here, with both the same color, the familiar caprese salad takes on a new twist. Red tomatoes could be used, as can red beets, but beets do bleed, sharing their color with the cheese and tomatoes. Purple basil is striking with the gold vegetables.

  2. medium golden beets (about 2 1/4 lb.)

  3. medium or 2 large yellow or orange tomatoes, halved, sliced (1/2 inch)

  4. oz. fresh mozzarella cheese, halved, sliced (1/2 inch)

  5. large basil leaves 3 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt 1. Place beets in medium saucepan with enough water to cover by 2 inches. Bring to a boil; cover and reduce heat to medium. Cook 45 to 60 minutes or until tender; drain. When cool enough to handle, peel. Halve; thinly slice.

  6. Arrange beets, tomatoes and cheese alternating on platter. Tuck in basil leaves. Drizzle with oil; sprinkle with salt.

  7. servings PER SERVING: 225 calories, 16.5 g total fat (6.5 g saturated fat), 10.5 g protein, 13.5 g carbohydrate, 25 mg cholesterol, 475 mg sodium, 4 g fiber


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