Recipe
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
Photo by Nathalie Kent
Step 1
Preheat oven to 475°F
Step 2
Slice beets into rounds and lay on a parchment paper – lined baking sheet
Photo by Nathalie Kent
Step 3
Drizzle with 2 tbsp olive oil, the dried rosemary and a pinch of sea salt
Photo by Nathalie Kent
Step 4
Bake for about 20 minutes or until beets are tender and crispy at the edges
Photo by Nathalie Kent
Step 5
Meanwhile, slice the cheese into rounds and set aside
Photo by Nathalie Kent
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.
Hungry for more caprese?