Beet Caprese Salad

Beet caprese

A few days into the new year, Joel and I had a bit of a case of cabin fever, and to remedy that, we drove up to Toronto for the day. We almost didn’t make it because the roads were a mess, but for the sake of our sanity, we continued. Our only goal was to go to Toronto for lunch, then Ikea on the way home. When we finally made it to TO, we braved the frigid temperatures and walked a few blocks to one of Joel’s favorite places, Pizzeria Libretto. We’ve only been there twice, but they have amazing pizzas and the atmosphere is really cool. They were offering a pre-fixe lunch menu which included a salad, whole pizza, and dessert for a very reasonable price. Our salad options were arugula or beet caprese. Caprese salad is one of my favorite simple dishes in the summer. You can’t beat it when the tomatoes are ripe and fresh from the garden. In the winter, however, caprese salad never crosses my mind. Store bought tomatoes just don’t do much for me. However, a beet caprese sounded too good to be true. Joel opted for the arugula salad, and I went for the beet caprese salad. Best. Choice. Ever! While it has been a month since our little trip, I have not been able to get that salad out of my mind. It’s amazing that something so simple could be so absolutely delicious.

2 Beets
1 ball Fresh Mozzarella
Basil Leaves, chiffonade
Olive Oil
Salt and Pepper

Clean the beets, drizzle them with olive oil, salt, and pepper, then wrap them in tinfoil. Roast the beets at 400 degrees for 45 minutes-1 hour, or until the beets are tender. When they are cool enough to handle, peel the beets, then slice them into rounds. Slice the mozzarella into rounds. On a plate, arrange the salad alternating between beet and mozzarella slices. Sprinkle with the basil leaf chiffonade. Drizzle the top of the salad with olive oil and sprinkle with salt and pepper. 

SOURCE: Inspired by Pizzeria Libretto