Roasted Beet Caprese Salad



  • 1 Beet, roasted and sliced

  • 1 Ball of Fresh Mozzarella Cheese, Sliced

  • 1 head of Romaine Lettuce or Mixed Greens, chopped

  • 1 tbsp Fresh Basil, Chopped

  • 2 tsp, Balsamic Reduction

  • 1 tbsp, Olive Oil

  • 1 tsp, Olive Oil

  • Salt & pepper to taste



  1. Preheat oven to 400 degrees F.

  2. Cut off stem of beet and place on a sheet of tinfoil {enough to enclose/ wrap up the beet}.

  3. Rub 1 TSP olive oil on beet and wrap with tin foil.

  4. Place on baking sheet and cook for 25 minutes until fork is inserted into beet easily, and middle is soft.

  5. Rub beet skin off and then slice and set aside.

  6. Chop romaine or mixed greens, place into salad bowl.

  7. Slice tomato and set aside.

  8. Slice Mozzarella and add to top of salad.

  9. Add in remaining tomato slices and beet slices.

  10. Finely chop fresh basil and sprinkle over salad.

  11. Top with balsamic reduction and olive oil.

  12. Salt and pepper to taste, ENJOY!