Caprese Salad with Beets, Arugula and Mint

April 24, 2016

Kory Cheshier

What an ingenious addition roasted beets are to a Caprese Salad. 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 Herban Market or our Balsamic Syrup) for a great side to roasted chicken, steak or just about anything.

Ingredients

6 small or 3 largebeets (orange, red or candy cane)

5tomatoes, cut into wedges

5 ouncesfresh mozzarella cheese, cubed

2 tablespoonsolive oil

2 tablespoonsfruity 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