Beet Caprese Recipe
Fresh mozzarella, beefsteak tomato, fresh basil, arugula, goat cheese, almonds & balsamic glaze with a champagne vinaigrette.
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Ingredients
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Main Ingredients
Balsamic Glaze
Champagne Vinaigrette
Method
Preparation
- 1
- 2
Make the Champagne Vinaigrette
In a small bowl, whisk together champagne vinegar, olive oil, Dijon mustard, salt, and black pepper until fully emulsified. Set aside.
- 3
Prepare the Vegetables
Slice the beefsteak tomatoes into thick rounds. Cut the fresh mozzarella into similar-sized rounds. Rinse and dry the arugula and fresh basil leaves.
Assembly
- 4
Layer the Ingredients
On a large serving platter, arrange the arugula as a base. Alternate layers of beefsteak tomato slices, fresh mozzarella rounds, and crumbled goat cheese on top of the arugula.
- 5
Add Fresh Herbs and Nuts
Sprinkle the fresh basil leaves and sliced almonds over the layered ingredients.
- 6
Drizzle with Glaze and Vinaigrette
Drizzle the balsamic glaze generously over the salad. Follow with a light drizzle of the champagne vinaigrette.
- 7
Serve
Serve immediately while the salad is fresh, and enjoy the delightful combination of flavors!