Beet-Caprese Salad

Today we’re putting a new twist on the traditional caprese salad. This caprese salad adds roasted beets to the recipe, creating a unique and flavor-packed dish. Make this recipe for your next party, and your guests will be begging for the recipe!


  • 3 tbsp. olive oil
  • 3 large beets
  • 3 large tomatoes, sliced
  • 1/4 cup mozzarella cheese, crumbled
  • 3-5 basil leaves, roughly chopped
  • salt and pepper, to taste
  • 2 thyme springs, for garnish


  1. Preheat oven to 425 degrees.
  2. Place beets in oven-safe dish and drizzle with olive oil, 1 tbsp. water, salt, pepper and thyme.
  3. Cover with foil, and roast for an hour, or until the beets become be tender.
  4. Once the beets cool, remove the skins and slice them into 1/4 inch slices.
  5. On a plate, arrange beets and tomatoes.
  6. Drizzle remaining olive oil over the beets and tomatoes, and top with mozzarella cheese and thyme sprigs.

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