So I decided to switch up tomatoes for beets. Beets? Yes, beets. They have a natural sweetness to them, especially when roasted, and have a similar texture to the tomatoes. (Ignore this number please RA4HFJTU2JKP)
Ingredients
beets
tomatoes
fresh mozzarella
fresh basil
olive oil
salt & pepper
Directions
1. Preheat the oven to 400. Wash the beets, trim the ends and wrap them individually in foil. Bake for about an hour, or until the beets are tender (a knife should face no resistance).
2. Cool, peel and slice the beets.
3. Slice the fresh mozzarella.
4. Combine beets with mozzarella, basil, olive oil, salt & pepper.
Obviously I stacked my ingredients to make a tower. You can make a circular design or mix them all together. Just keep in mind that beets will color everything pink.
Question for you: what other vegetable would you use instead of tomatoes in the classic tomato/mozzarella/basil salad?
I didn't know cooking beets was this easy. I'm going to pick some up at the farmer's market tomorrow.
ReplyDeleteInstead of tomatoes, also try roasted red peppers.
You're right about tomatoes in winter; wonderful alternative with beets..love this stack :)
ReplyDeleteMozzarella match well with sautéed onion too.
Happy weekend,
Gera
great idea! I love beets, and the towers are just so pretty! winter tomatoes are gross.
ReplyDeleteRoasted red peppers are a good sub for tomatoes and go great with the basil and mozzarella, too. Love these beet stacks-- will have to try them!
ReplyDeleteThis is a great take on the caprese salad. You did a beautiful job with the presentation. Great pictures.
ReplyDeleteHave a wonderful weekend.
*kisses* HH
Beautiful
ReplyDeleteThis is fab! Have a sweet day Olga!
ReplyDeleteDefinitely eggplant. The beets look great too!
ReplyDeleteI can't believe I've never thought of this before. My husband enjoys fresh tomatoes and basil from our garden all summer in the classic version of this dish, but I'm not so hot on tomatoes. But this! This I can sink my teeth into. In fact, I just bought some beets to roast. Now I have no excuses! Thanks for the delicious inspiration.
ReplyDeleteBest,
Casey
very beautiful to look at and delicious!
ReplyDeleteLooks delicious Olga and I love that little tower you made!
ReplyDeleteLovely idea! I don't believe I've ever had beets and mozzarella but why not? I think eggplant is also good in place of the tomato, or maybe grilled zucchini?
ReplyDeleteI might add some red onions that have been pickled in red wine vinegar and seasoned with coriander seeds.
ReplyDeleteThe beets look perfect.
that is an absolutely stunning, gorgeous photograph. and a lovely combination. best wishes, shayma
ReplyDeletebeets and mozzarella are a lovely combination, i also like raw marinated zucchini.
ReplyDeletemmmm, sounds like it would be super tasty with goat cheese too (that's what I bought to go with week 3 in a row of CSA beets)
ReplyDelete