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.