The beets are roasted until tender and cooled before they join the sliced tomatoes and fresh mozzarella on the plate. Basil goes on top, olive oil drizzles over, and a splash of balsamic vinegar ties the earthiness of the beet to the brightness of the tomato. The yellow against the white of the mozzarella and the red of the tomato makes this one of the more visually striking salads in a repertoire that is already full of good-looking plates.
Sized for two, this is a salad that works as a starter or sits alongside a simply cooked piece of fish or chicken as a full meal. The beets can be roasted ahead, which means assembly takes minutes once they are cool. A small amount of planning, a large amount of reward.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Tomatoes
- Mozzarella
- Basil
- Yellow beets
- Balsamic vinegar – or balsamic glaze. Use the best you are willing to buy; it makes all the difference.
How to Make Caprese Salad with Yellow Beets
- Step 1 – Cook the raw beets. You can also decide to roast them in the oven, but that requires a little bit more work. Cook the beets in water with salt, skin and all, just cut of the leaves. Cook the 3-4 beets for about 30 minutes. Size will determine how long you’ll need to cook them. The beets are done when you can just insert a knife or fork easily. Don’t overcook them, some bite left in the beets is nice.
- Step 2 – Allow the beets to cool a little and then peel them and allow the tomatoes and mozzarella to come to room temperature.
- Step 3 – Cut tomatoes, cheese and beets in equally thick slices.
- Step 4 – Arrange the slices nicely on a plate; stick the basil leaves, whole or torn, in between the slices.
- Step 5 – Sprinkle with coarse salt and freshly ground black pepper and drizzle with balsamic vinegar.
- Enjoy!
Other Caprese Recipes to Try
Caprese Salad with Yellow Beets
Pin Recipe Facebook Share by TextIngredients
- 2-3 yellow beets, raw
- 2 tomatoes
- 8 ounces Mozzarella cheese
- fresh basil
- salt and pepper
- balsamic vinegar
Instructions
- Wash the beets, cut off the leaves and transfer them to a pan with water and salt. Bring to a boil and cook the beets for approx. 30 minutes. They are done when you can just insert a knife easily. Don’t overcook them as they may become mushy.
- Allow the beets to cool a little so you can handle them. Cut both ends off and peel the beets. Cool entirely.
- Slice beets, tomatoes and mozzarella in equally thick slices. Make sure the mozzarella and tomatoes are not ice cold.
- Arrange slices on a dish and stick basil leave among the slices.
- Sprinkle with salt and pepper and drizzle with balsamic vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.