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Jun 17, 2007 08:01 PM

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.

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  1. That is my new favorite dish - beets are so delicious and that combo is great!! Goat cheese or feta are also good. Try adding mint, citrus supremes, etc etc....
    I also have used an orange-oregano vinaigrette.

    1 Reply
    1. re: laurendlewis

      Thanks for the suggestions, the orange-oregano sounds like a great idea. When I made it with the lemon it was good but I think the oregano would add a little something it was missing. Such a great summer salad!