Beet Caprese Salad
This deliciously fresh Beet Caprese Salad makes for an excellent first course or light lunch during the warmer months of the year!
Servings: 2
Ingredients
- SALAD //
- 1/2 pound beets approx. 2-3 medium // scrubbed, steamed, cooled and sliced
- 1 ripe avocado // skinned and cut into bite-sized chunks
- 1 cup cherry tomatoes or 1/2 pound heirloom tomatoes // sliced
- 1/2 cup fresh basil // chopped or left whole
- 8 oz. fresh burrata cheese //drained and cut into 3/4-inch pieces
- 1/8 - 1/4 cup roasted pine nuts
- 2 cups of fresh spinach // rinsed and dried
- BALSAMIC DRESSING //
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- sea salt and ground black pepper to taste
Instructions
- DRESSING //
- Add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined OR mix in a small bowl using a fork to combine. Set aside or refrigerate until ready to use.
- SALAD //
- In a medium-sized bowl or platter, layer salad ingredients starting with the fresh spinach leaves.
- Add the sliced beets, avocado, tomatoes, basil, burrata cheese, and pine nuts.
- Drizzle on the balsamic dressing.
- Serve and enjoy immediately!
Notes
* You can omit the spinach leaves and serve as an appetizer using the remaining ingredients. Eat this tasty beet caprese salad on its own, or serve with warm grilled bread (to make bruschetta).
* To make this recipe even easier, I purchased my beets all ready cooked and ready to eat from the refrigerator section of Trader Joe's.
* To make this recipe even easier, I purchased my beets all ready cooked and ready to eat from the refrigerator section of Trader Joe's.