Description
For a unique twist on a favorite Italian salad, try out this recipe for Roasted Beet Caprese Towers with a Spicy Orange Vinaigrette. Honestly, roasted beets never tasted so good!
Ingredients
Scale
- 1 large-sized red beet
- 1 large-sized golden beet
- 1 TBLS olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 slices fresh mozzarella
- 8 large basil leaves
- 2 TBLS chiffonades of basil
- 2 TBLS shaved Parmesan
- 1/3 C halved cherry tomatoes
FOR THE SPICY ORANGE VINAIGRETTE:
- 2 1/2 TBLS olive oil
- 1 1/2 TBLS golden balsamic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp dijon mustard
- 2 TBLS fresh orange juice
- zest of one lemon
- 1/2 tsp crushed red pepper (optional)
- 2 tsp orange blossom honey
Instructions
- Heat oven to 400°.
- Scrub the beets. Cut off each end.
- Place the beets on foil. Drizzle on the olive oil. Season with kosher salt and black pepper.
- Tightly wrap the beets in foil and place on a baking pan. Roast for about an hour, or until you can easily stick a skewer through the center.
- While the beets are roasting, whisk together all of the ingredients for the vinaigrette. Reserve.
- Once the beets are roasted and cool enough to handle, peel the skin.
- Slice the beets to about 1/2″ thickness.
- Begin building the towers. Start with a roasted beet. Season with a touch of kosher salt and black pepper. Top with a slice of fresh mozzarella and basil leaf. Alternate with the second variety of beet. Season again. Add another slice of fresh mozzarella and basil leaf. Top with a final slice of roasted beet.
- Add the halved cherry tomatoes to the plate, or platter.
- Drizzle everything with the spicy orange vinaigrette.
- Garnish with fresh chiffonades of basil and shaved Parmesan.
Notes
SEE POST FOR TIPS!
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 Tower
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