Caprese Salad with Beets, Arugula and Mint

EiO & The Hive

Brought to you by EiO & The Hive

What an ingenious addition roasted beets are to a Caprese Salad. Here, with tomatoes not quite yet in season, the sweet beets are a welcome note to winter Roma tomatoes. Fresh arugula, mint and basil from the garden make it simple, fresh and of the season. Toss with olive oil and a thick fruity balsamic (such as the tangerine balsamic vinegar from the Olive Oil Store in Green Hills) for a great side to roasted chicken, steak or just about anything.

By / Photography By Jill Melton | April 24, 2016


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



  • 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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