This salad is a stunning standout among the all the dishes on the table. After a trip to the farmer's market, our fridge was filled with magnificent veggies. Dina enthusiastically volunteered to take the lead in creating a fresh summery dinner. I was kept in the dark with no knowledge of the menu until her spectacular meal was served. The presentation was gorgeous and her clever replacement of tomatoes for beets seemed simply doable, blending together the roasted sweetness of the beets with flavors of the fresh creamy mozzarella and a dally of homemade pesto. I often find myself selecting to make the beet caprese version and have multiple times!
1 lb. beets (red or golden)
½ pound fresh burrata mozzarella
Fresh basil leaves, to taste
Olive oil to taste
Salt and pepper, to taste
1. Preheat oven to 375ºF. Remove the beet stems and thoroughly wash the beets. Fully pat dry and wrap with foil. Bake for about 1 hour or until tender. Set aside to cool slightly.
2. If desired, use gloves to remove all the beet skin, otherwise fingers will stain. Cut 1/4-inch slices and set aside. Thinly slice mozzarella.
3. Arrange the beets and mozzarella on a platter, topping each piece with a dally of homemade pesto. If pesto is not available, place a basil leaf on each piece and drizzle with olive oil, ending with a dash of salt and pepper.