Caprese Salad with Beets

Jill Melton
  • Yield: 6 servings


1pound red beets (about 5 medium)
1pound golden beets (about 5 medium)
1pound heirloom tomatoes, sliced
1/2pound fresh mozzarella, sliced
1/2cup fresh basil leaves
2-- garlic cloves
1/2-- shallot
1/4cup red wine vinegar
1/2cup olive oil
1teaspoon coarse salt


  1. Preheat oven to 350F.
  2. Wrap each beet individually in aluminum foil and place in oven in a roasting pan. Roast beets for about 1 hour, until they are knife tender. Let cool. Rub off skins and slice.
  3. Place garlic and shallot in a blender or food processor. Pulse until chopped. Add basil leaves and vinegar. Pulse again. Slowly add oil, processing until smooth. Add salt. Stack beets, tomato and mozzarella slices. Drizzle with vinaigrette.
Recipe courtesy of Chef Stan Chamberlain, Crippen’s Country Inn and Restaurant, Blowing Rock, N.C.

Nutritional Info *per serving

  • Calories 338
  • Fat 25g
  • Cholesterol 27mg
  • Sodium 627mg
  • Carbohydrate 19g
  • Fiber 5g
  • Sugars 12g
  • Protein 10g