A simple, colorful and delicious Caprese Salad with Yellow Beets drizzled with balsamic vinegar. A summer salad that you could eat all year long or at least all day long.
This salad is long overdue and it is so easy, so delicious, so summer, so ‘I could eat this every day’. Everybody knows how to make a Caprese Salad and I always recommend to using Buffalo Mozzarella, if you can find it. The only thing with the Buffalo Mozzarella is that there is no way back, you will be hooked, I am warning you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Tomatoes
- Mozzarella
- Basil
- Yellow beets
- Balsamic vinegar – or balsamic glaze. Use the best you are willing to buy; it makes all the difference.
How to Make Caprese Salad with Yellow Beets
- Step 1 – Cook the raw beets. You can also decide to roast them in the oven, but that requires a little bit more work. Cook the beets in water with salt, skin and all, just cut of the leaves. Cook the 3-4 beets for about 30 minutes. Size will determine how long you’ll need to cook them. The beets are done when you can just insert a knife or fork easily. Don’t overcook them, some bite left in the beets is nice.
- Step 2 – Allow the beets to cool a little and then peel them and allow the tomatoes and mozzarella to come to room temperature.
- Step 3 – Cut tomatoes, cheese and beets in equally thick slices.
- Step 4 – Arrange the slices nicely on a plate; stick the basil leaves, whole or torn, in between the slices.
- Step 5 – Sprinkle with coarse salt and freshly ground black pepper and drizzle with balsamic vinegar.
- Enjoy!
Other Caprese Recipes to Try
Caprese Salad with Yellow Beets
A simple, colorful and delicious Caprese Salad with Yellow Beets drizzled with balsamic vinegar. A summer salad that you could eat all year long or at least all day long.
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Servings: 2 peoiple
Ingredients
- 2-3 yellow beets raw
- 2 tomatoes
- 8 ounces Mozzarella cheese
- fresh basil
- salt and pepper
- balsamic vinegar
Instructions
- Wash the beets, cut off the leaves and transfer them to a pan with water and salt. Bring to a boil and cook the beets for approx. 30 minutes. They are done when you can just insert a knife easily. Don’t overcook them as they may become mushy.
- Allow the beets to cool a little so you can handle them. Cut both ends off and peel the beets. Cool entirely.
- Slice beets, tomatoes and mozzarella in equally thick slices. Make sure the mozzarella and tomatoes are not ice cold.
- Arrange slices on a dish and stick basil leave among the slices.
- Sprinkle with salt and pepper and drizzle with balsamic vinegar.
Nutrition
Calories: 397kcal | Carbohydrates: 15g | Protein: 27g | Fat: 25g | Saturated Fat: 14g | Sodium: 781mg | Fiber: 3g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
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