Beet-Mozarella Salad
Beet Mozzarella Salad is a twist on the classic Caprese Salad using golden beets. It makes a great first course for any meal.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
Try to do this when you don't have anything else to do in the kitchen. As the vinegar oxidizes into the air, it will start to burn your eyes. Just put it on and leave and start to check it after 15 minutes.
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.
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.
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