Name: Winter Caprese
Yield: Serves 4-6
Cuisine: Italian
Ingredients: slice 8 oz (225 g) fresh mozzarella cheese into rounds.; 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.; 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.; 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.

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

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.

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Winter Caprese

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