Caprese Of Mozzarella and Beetroot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beetroot, (cooked)
- 1 scoop mozzarella
- 2 tomato (s)
- 20 g pistachios
- 0.5 ½ bunch basil
- 2 tablespoon balsamic vinegar
- 6 tablespoon olive oil
- 1 onion (s)
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Blanch the tomatoes, quench, peel, quarter, core and cut into small cubes. Finely dice the onion. Mix the vinegar, salt, pepper, a pinch of sugar and olive oil into a vinaigrette. Stir in the diced tomatoes, onion and pistachio nuts. Refrigerate.
- Cut the beetroot and drained mozzarella into thin slices. Alternate beetroot, mozzarella and basil leaves on a plate. Spread the tomato vinaigrette on top and serve.
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