Sunday, August 28, 2011

Caprese-Style Beet Salad

I'm not sure how many changes you can make to a recipe and still have it be called by the original name. Insalata Caprese is traditionally buffalo mozzarella, tomatoes, and fresh basil, all dressed simply with olive oil.

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 least not on this continent. Seriously, these rival the tastiest tomatoes I had in Italy. Squisito!

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