Winter Caprese

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

Pesto originates in Genoa, Italy (below). During the colder months when you don’t have fresh tomatoes and herbs on hand, try this tasty adaptation of the classic Italian salad. I get many of my plates at antique sales, but the plate on the right is part of a set of hand-painted dishes my grandmother bought in Italy decades ago and gave to me recently.

Method

  1. slice 8 oz (225 g) fresh mozzarella cheese into rounds.
  2. cut 4 beets into ¼-inch (6-mm) rounds (no need to peel). Look for beets that are a similar size in diameter to your mozzarella.
  3. Lay the beet slices out on a baking sheet & drizzle with olive oil, salt & pepper. Roast for 25 min at 400°F (205°C), until fork-tender with a few crispy edges.
  4. Lay the cheese & beet slices on a circular pattern, overlapping each just a bit. Sprinkle with olive oil, salt & pepper & put a dollop of pesto in the middle. Enjoy cold or at room temperature.