Last Updated on January 13, 2020 by Chef Mireille
Beet Mozzarella Salad is a twist on the classic Caprese Salad using golden beets. It makes a great first course for any meal.
I love the mild taste and vibrant color, on the plate. I have been eating them for several years, but usually I just boil or roast them and eat them with whatever starch and protein I am eating. Eventually, I get bored and don’t want to see a beet for months. To make it more interesting, I am now creating a number of unique recipes, using this Vitamin-C packed veggie.
….a twist on a Caprese Salad and this recipe was born!
I LOVE Balsamic Reduction. Although bottles of balsamic glaze can now be purchased over the counter, I like making it myself so I can make different versions by infusing them with different spices and herbs as I desire. This one was flavored with orange and allspice, but I have made many different versions. It’s versatile and can be used in both sweet and savory dishes.
This is a great first course for a dinner party!
It’s a great combination of flavors. The sweetness of the Balsamic Reduction is a wonderful flavor to complement the mild flavored mozzarella and the fresh basil, with the sweet beets. The wonderful flavor of allspice cuts any residual acid left in the vinegar.
This really is a delicious, light salad to start any meal with.
- Balsamic Reduction Ingrediens:
- 2 cups Balsamic Vinegar
- 4 allspice berry
- Zest of 1 orange
- Salad Ingredients:
- 1/4 cup Balsamic Reduction
- 8 oz golden beets, boiled and sliced
- 1 ball buffalo mozzarella sliced and sprinkled with salt and freshly ground black pepper
- fresh basil leaves
- salt and freshly ground black pepper to taste
- Bring balsamic vinegar, allspice and orange zest to a boil. Reduce to a simmer, until reduced by half, about 15 minutes-20 minutes. Don't be concerned if it still looks thin. It will thicken when it cools.
- Drizzle a little of the reduction on the bottom of the plate. To make salad, arrange slices of beets, then basil and then the mozzarella slices in an even pattern.
- Drizzle Balsamic Reduction on top.
DO NOT reduce it on high heat to make the process faster. This will cause the vinegar to burn and cause a bitter tasting reduction.