Sharing a recipe: roasted beet caprese
We had leftover mozerrella and fresh basil so we substituted some roasted beets for the tomatoes in a caprese salad. It was a wonderful dinner salad. We cut the roasted beets into 1/2" cubes, tore the cheese into equal size bits and chopped the basil. Then lightly tossed it with a little s&p and vinaigrette. (We made a lemon dressing but I think balsamic would be better.) It was so delicious and a nice twist on caprese.