This innovative Caprese salad uses steamed golden beets instead of tomatoes. Fresh, healthy, tasty!
– 3 – 4 medium-sized golden beets, peeled– 1/2 red onion, thinly and finely chopped– 8 oz. fresh mozzarella cheese, chopped into bite-sized piece– 1/4 pound walnuts, chopped– Handful of fresh basil leaves (about 8 large leaves)– 1/4 cup balsamic vinegar– zest of one lemon– 1 teaspoon lemon juice– 1 teaspoon honey– 1 tablespoon olive oil– salt and pepper to taste
Ingredient
Direction
1
Heat beetroot steaming water in a big pot. Steamers are useful. Beets can be boiled in water like potatoes if not.
2
After boiling, reduce heat to a simmer. Steam beets for 30 minutes or until fork-tender. Let beets cool before peeling and chopping them for salad.
3
Mix chopped beets, onion, mozzarella, and walnuts in a medium bowl. Pour olive oil, balsamic vinegar, lemon juice, zest, and honey into a small bowl and mix thoroughly.
4
Pour this dressing over the ingredients and swirl well to cover everything. Salt and pepper to taste, sprinkle with basil.
5
Refrigerate beets to match other ingredients' temperature. This salad tastes better the next day and makes a nice side.