Caprese Salad Recipe with Roasted Beets

A simple, yet divine, Caprese Salad Recipe with Roasted Beets and zingy garlic vinaigrette. A summer salad to enjoy all year long.

This is a platter of sheer happiness.

Anything this simple, this fresh, and this vibrant should be enjoyed with a smile… And a glass of wine.

Today’s “Summer of Salads” offering is a colorful twist on a grand classic, the Caprese Salad.

We love the classic blend of fresh tomatoes, basil and mozzarella so much, I decided to make only two small adjustments in this caprese salad. I added roasted summer beets and a zingy garlic vinaigrette over the top to accentuate the fresh flavors.

We roast beets in several different ways to fit certain dishes. In this Caprese Salad Recipe with Roasted Beets, I wanted the beets to be extra soft and smooth. Therefore I roasted them whole, wrapped in foil to insulate and protect the texture.

Once roasted, I sliced the beets the same width as the sliced tomatoes and mozzarella for easy layering on a platter.

Then I whisked together a quick garlic vinaigrette, allowing the garlic to flavor the dressing. Then right before drizzling, removed the garlic for a smooth finish.

A little drizzle over the top and you have a simple summer salad perfect for any meal or occasion.

Sometimes I eat this for lunch… All by myself.

Standing over the sink.

Because it’s that good.

You can serve this gorgeous Caprese Salad Recipe with Roasted Beets family-style on one large platter, or individually plated for an elegant affair.

Either way, it will never disappoint!

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5 from 3 votes

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Caprese Salad Recipe with Roasted Beets

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Caprese Salad with Roasted Beets and Garlic Vinaigrette. A gorgeous vibrant seasonal salad that highlights fresh produce at its best.

Servings: 8

Ingredients

US Customary - Metric

For the Caprese Salad Recipe:

• 2 large red beets peeled
• 2 large golden tomatoes
• 2 mozzarella balls
• 20 fresh basil leaves
• Cracked pepper

For the Garlic Vinaigrette:

• 1 clove garlic minced
• 2 tablespoon golden balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 2 pinches salt

Instructions

• Preheat the oven to 400 degrees F. Wrap both beets in foil individually and place on a small baking sheet. Roast for 45 minutes. Then unwrap and cool a little. Slice the beets into thin rounds.
• Meanwhile whisk all the ingredients for the garlic vinaigrette in a small bowl. Allow the dressing to sit for 15 minutes, then strain out the garlic chunks. Set aside.
• Cut the tomatoes and mozzarella balls into thin rounds. Arrange the beets, tomatoes, mozzarella slices, and fresh basil leaves on a large platter. Drizzle with the garlic vinaigrette and sprinkle with cracked pepper before serving.

Notes

Also try with golden beets and red tomatoes.

Nutrition

Serving: 1g, Calories: 70kcal, Carbohydrates: 5g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 121mg, Potassium: 144mg, Fiber: 1g, Sugar: 4g, Vitamin A: 315IU, Vitamin C: 5.5mg, Calcium: 33mg, Iron: 0.3mg

Course: Salad

Cuisine: American, Italian

Author: Sommer Collier

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