Roasted beet, tomato, & fresh mozzarella salad
A summer showstopper sure to please. Golden beets really make this dish special, as they lend an earthy sweetness that balances nicely with the tart salad dressing.
- beet (red, golden, or assorted) (4 medium-sized)
- tomato (try an heirloom variety) (2 small)
- fresh mozzarella (6 oz.)
- arugula (6 oz)
- grapeseed oil (3 tbsp)
- vinegar (sherry or red wine) (1 tbsp)
- Dijon mustard (1 tsp)
- honey (1 tbsp)
- salt and pepper (to taste)
- fresh basil (optional) (2 or 3 leaves)
Preheat oven to 375 F. Drizzle beets with olive oil, salt and pepper, and wrap each beet in foil. Roast in the oven for 45 minutes or until beet is easily pierced with fork.
Meanwhile, make the dressing. Combine dijon, honey, vinegar and a pinch of salt in a small bowl. Whisk in grapeseed oil slowly until the mixture emulsifies. Set aside.
Chop tomato and mozzarella in large, bite size chunks. Set aside.
When beets are cooked, allow to cool. Remove skins by rubbing gently with a clean cloth or paper towel. Chop into large, bite-size pieces.
Combine beets, tomato, arugula and fresh mozzarella in serving dish. Drizzle with dressing and top with fresh basil if desired. Enjoy!
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