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Caprese of mozzarella and beetroot

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Ingredients for 2 servings:

  • 2 beetroots (cooked)
  • 1 ball(s) of mozzarella
  • 2 tomatoes
  • 20 g pistachios
  • ½ bunch basil
  • 2 tbsp Balsamic vinegar Bianco
  • 6 tbsp olive oil
  • 1 onion(s)
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the tomatoes, rinse, peel, quarter, deseed, and cut into small cubes. Finely dice the onion. Mix the vinegar, salt, pepper, a pinch of sugar, and olive oil to make a vinaigrette. Stir in the diced tomatoes and onion, along with the pistachios. Chill. Thinly slice the beets and drained mozzarella. Alternate the beets, mozzarella, and basil leaves on a platter. Spread the tomato vinaigrette on top and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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