Caprese Salad with Beets, Arugula and Mint

Ingredients

6 small or 3 large beets (orange, red or candy cane)
5 tomatoes, cut into wedges
5 ounces fresh mozzarella cheese, cubed
2 tablespoons olive oil
2 tablespoons fruity balsamic vinegar (tangerline balsamic from olive oil store)
Fresh mint, arugula and basil, torn
sea salt and pepper

Preparation

1. Wrap beets in foil. Roast Preheat oven to 375F. Wrap beets in foil and bake for 45 minutes or until tender when pierced with a knife. Remove from oven and let cool in foil. When cool enough to handle, rub skins off beets and cut into wedges.

2. Combine beets, tomatoes, fresh mozzarella, basil, mint and arugula. Drizzle with olive oil, vinegar, salt and pepper. Toss gently. Serves 4

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Ingredients

6 small or 3 large beets (orange, red or candy cane)
5 tomatoes, cut into wedges
5 ounces fresh mozzarella cheese, cubed
2 tablespoons olive oil
2 tablespoons fruity balsamic vinegar (tangerline balsamic from olive oil store)
Fresh mint, arugula and basil, torn
sea salt and pepper

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