Beet Caprese Recipe
roasted heirloom beets, burrata, avocado, basil, 12 year aged balsamic, extra virgin olive oil
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Ingredients
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Lunch
Method
Lunch
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the heirloom beets thoroughly to remove any dirt. Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven, unwrap, and let cool.
- 2
Prepare the Beets
Once the beets are cool enough to handle, use paper towels to rub off the skins. Cut the beets into wedges or slices and set aside.
- 3
Prepare the Avocado
While the beets are cooling, slice the avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into slices and set aside.
- 4
Assemble the Salad
On a large serving platter, arrange the roasted beet slices and avocado slices. Tear the burrata cheese into pieces and distribute it evenly over the beets and avocados. Sprinkle fresh basil leaves over the top.
- 5
Dress the Salad
Drizzle the 12 year aged balsamic vinegar and extra virgin olive oil over the salad. Season with salt and black pepper to taste.
- 6
Serve
Serve the beet caprese immediately, allowing guests to enjoy the fresh flavors and textures.