Saturday, July 19

Golden Beet, Tomato and Mozzarella Salad

To enjoy the wonderful food that's in season this July, try this awesome salad for lunch or as a starter to your main course.

Prep Time: 10 min
Cook Time: 60 min
Serves: 2-4 people

4 golden beets, peeled and trimmed
1/2 lb fresh mozzarella, diced into cubes
2 cups heirloom cherry tomatoes, halved lengthwise
20 leaves of fresh basil, roughly chopped
1 tbs balsamic vinegar
1/4 cup olive oil
Salt and pepper to taste

1. Pre-heat oven to 375 degrees.
2. Wrapped the wash, peeled and trimmed beets in foil and roast on a baking sheet for 60 minutes or until soft and easy to pierce with a fork.
3. Remove from the oven and let cool in the foil. Once cool to touch, cut into 1/4 inch slices.
4. Mix together the mozzarella, cherry tomatoes and basil in a salad bowl and add the beets. Drizzle with the oil and vinegar all over. Add salt and pepper to taste.
5. Serve and Enjoy!

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