Beet Caprese Salad
Caprese salad is a definite simple pleasure of mine. It reminds me of Saturday dinners at the cottage, sitting outside on the deck with family and friends, sharing a delicious meal and a glass (or 3) of red wine. I love it so much I knew I needed to create an autumn inspired one. In this dish autumn beets replace summer's tomatoes and pomegranate seeds & peppery basil are used for a garnish. Enjoy!
Ingredients
4 beets, cooked, peeled and sliced in 1/4" thick discs
4 medium bocconcini balls, sliced in 1/4" thick discs
4 Tbsp. olive oil
2 Tbsp lemon juice
1 Tsp. grated lemon rind
Handful basil leaves
Salt & pepper to taste
Directions:
Stack beet discs and bocconcini on top of each other placing basil leaves in-between.
Mix together olive oil, lemon juice and rind together and pour over beet and bocconcini towers, season with salt and pepper
Serve topped with extra basil.
Serves: 4
Time: 15 minutes
