in Austria

Caprese with beetroot and mozzarella

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Ingredients for 2 servings:

  • 2 beetroots, pre-cooked
  • 1 ball of light mozzarella
  • 2 tomatoes
  • ½ bunch basil
  • 2 tbsp Balsamic vinegar Bianco
  • 1 tbsp olive oil
  • 1 small onion(s)
  • salt and pepper
  • sweetener

Instructions

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

WW suitable

Blanch the tomatoes, rinse, peel, and dice. Finely dice the onion. Mix the vinegar, salt, pepper, sweetener, and olive oil to make a vinaigrette. Stir in the diced tomatoes and onion. Chill. Thinly slice the beets and mozzarella and arrange them alternately on plates. Drizzle with the vinaigrette and garnish with basil. 4p per person for 2 servings.

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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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