Sunday, August 28, 2011
Caprese-Style Beet Salad
I had some fresh ciliegia ("cherry") mozzarella and the sweetest cherry tomatoes I've ever had. Then I tossed in some slices of the roasted chioggia beets, baby spinach, and fresh tarragon leaves. I added splashes of white balsamic vinegar and olive oil and sprinkled everything with pink Himalaya salt and freshly ground pepper.
Thanks to Belle - and Randy! - for the beets and tomatoes. I have never had tomatoes this sweet before...at least not on this continent. Seriously, these rival the tastiest tomatoes I had in Italy. Squisito!