Caprese Salad with Beets

I love being inspired by a dish I’ve had at a great restaurant. During our latest trip to Oahu, Hawaii we just had to go back to one of our favorite restaurants: Kalapawai Cafe in Kailua, a quaint little place with delicious and beautiful food. And that is where I got the idea for this Caprese Salad with Beets. I’ve had more Caprese salads (traditionally made with just tomato and fresh mozzarella) than I care to admit but this dish from Kalapawai Cafe was a breath of fresh air with the simple addition of beets – genius and so delicious! 

So next time you need a fast and light meal, or if you want to up your salad game for a dinner party, give this healthy and satisfying Caprese Salad with Beets a try!

This recipe requires no cooking at all…..unless you would like to make the pesto from scratch, and kudos to you if you do that!  

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Start by slicing the tomatoes, fresh mozzarella, and precooked beets into 1/2-inch slices. 

Then simply layer them on top of each other, with a fresh basil leaf in between each layer. And to make it fancy, I like to add a little swipe of pesto on the plate.

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Once you have the tomatoes, mozzarella, beets, and basil layered, drizzle good extra virgin olive oil and balsamic glaze on top. Finally, add a handful of pea shoots and a small sprinkle of black pepper if you’d like. Bon appetit!

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Caprese Salad with Beets
Serves 4
The classic Caprese Salad gets a modern update with beets, pesto, and pea shoots....ready in just 10 minutes!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. ½ lb fresh mozzarella,1/2-inch thick slices
  2. 3 vine-ripe tomatoes, 1/2-inch thick slices
  3. 4 ounces precooked beets, 1/2-inch thick slices
  4. 1 large bunch fresh basil leaves
  5. Handful of pea shoots
  6. Extra Virgin Olive Oil for drizzling
  7. Balsamic glaze or balsamic vinegar for drizzling
  8. 1/4 cup of pesto
  9. Black pepper (optional)
Instructions
  1. Slice the tomatoes, fresh mozzarella, and precooked beets into 1/2-inch slices.
  2. Alternate layers of tomato, mozzarella, and beet on top of each other, with a fresh basil leaf in between each layer.
  3. Drizzle extra virgin olive oil and balsamic glaze on top. Top with a handful of pea shoots and a small sprinkle of black pepper if you'd like.
  4. Finally, add a swipe of pesto onto the plate for dipping.
Notes
  1. I've found precooked beets at Trader Joe's and Wegman's in the produce section near the baby carrots and celery.
Love & Food ForEva http://loveandfoodforeva.com/
The classic Caprese Salad gets a modern update with nutrient-rich beets, pesto, and pea shoots!

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