Beet Caprese Salad

Beet Caprese Salad
A bright and colorful twist on everyone's favorite appetizer! The earthiness of the beets matches perfectly with fresh, sweet mozzarella, aromatic basil, and our slightly sweet and tart Apricot Balsamic Vinegar.  Recipe By Taylor MacDougall 

Products used: Apricot Balsamic Vinegar, Black Peppercorn Olive Oil, Five Pepper Sea Salt

Ingredients

2 Medium Beets
12 slices fresh Mozzarella
12 leaves Basil, chopped
2 Heirloom Tomatoes, sliced ¼” thick
4 Tbsp SOOC Black Peppercorn Olive Oil
2 Tbsp SOOC Apricot Balsamic
¼ tsp SOOC Five Pepper Sea Salt
¼ tsp Black Pepper

Directions

Preheat oven to 450℉. Coat each beet in 1 Tbsp Black Peppercorn Olive Oil, and wrap each beet in aluminum foil. Place on a baking sheet and cook for 45 minutes, or until beets are easily pierced with a fork. Remove from the oven and let cool.

Once the beets have cooled, peel off the skin and rinse off. Slice into ¼” thick slices, then quarter the slices.

On a serving plate, overlap the tomato, beet, and mozzarella slices. Drizzle the remaining Black Peppercorn Olive Oil, and the Apricot Balsamic over top. Season with Five Pepper Sea Salt and black pepper.