To add a splash more color to my salad course, I topped the greens, watermelon radish, and pomegranate seeds with golden beets, caprese-style. I write 'caprese-style' because caprese salad is fresh mozzarella, tomatoes, basil, and olive oil. So, technically, this wasn't a caprese. But it looked like a caprese.
Sliced golden beets with slices of fresh buffalo mozzarella sprinkled with oregano and pink Himalaya salt and drizzled with olive oil. Love the colors...and the flavors.