Beetroot and Mozzarella Caprese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beetroot, precooked
- 1 ball mozzarella, light
- 2 tomato (s) (tomatoes)
- 0.5 ½ bunch basil
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 small onion (s)
- salt and pepper
- sweetener
Print Recipe
Pin Recipe Instructions
- Blanch the tomatoes, quench, peel and cut into small cubes. Finely dice the onion.
- Mix a vinaigrette from vinegar, salt, pepper, sweetener and olive oil. Mix in the diced tomatoes and onion. Refrigerate.
- Cut the beetroot and mozzarella into thin slices and arrange them alternately on plates. Spread the vinaigrette on top and garnish with basil.
- 4P / person with 2 servings.
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