Switch Up Your Summer Sides With This Roasted Beet Caprese

Summer’s finally arrived, and along with longer days and less responsibility comes a slew of dinner and cocktail parties. This is the season for entertaining; the warmer days boost your social life like no other. If you’re the host, planning food to make for friends and guests can be stressful; there’s pressure to impress your guests while making sure everyone has something to eat.

A caprese is a classic summer dish that everyone is sure to enjoy – after all it is 50% cheese. But if you have friends who are like me and defy the norm by hating raw tomatoes, give this version a try with roasted beets instead. Beets are a pretty underrated food, having a super long shelf life and being packed with vitamins and nutrients.

Along with some of these 9 essential summer party foods and a refreshing cocktail, you’re sure to throw a delicious foodie bash that won’t disappoint. Raise your glasses and embrace the joys of summer eating!

Roasted Beet Caprese

• Prep Time:10 minutes
• Cook Time:20 minutes
• Total Time:30 minutes
• Servings:4
• Easy

Ingredients

• 2 large beets
• 3 tablespoon olive oil
• Sea salt
• 1 tablespoon dried rosemary
• 340g mozzarella
• 2 tablespoon balsamic vinegar
• Handful fresh basil
• Black pepper

• Step 1

  Preheat oven to 475°F

• Step 2

  Slice beets into rounds and lay on a parchment paper – lined baking sheet

  

• Step 3

  Drizzle with 2 tbsp olive oil, the dried rosemary and a pinch of sea salt

  

• Step 4

  Bake for about 20 minutes or until beets are tender and crispy at the edges

  

• Step 5

  Meanwhile, slice the cheese into rounds and set aside

  

• Step 6

  Roughly chop the basil and whisk together with the remaining 1 tbsp olive oil, balsamic vinegar, black pepper and salt.

• Step 7

  To assemble, cut the beet and cheese rounds in half. Layer on a platter and drizzle with the balsamic mixture.