Roasted Beet and Tomato Salad
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 large fresh beets
  • 2 large garden tomatoes
  • 2 big chunks of fresh, buffalo mozzarella
  • 2 cups of arugula salad greens
  • drizzles of quality dark balsamic vinegar
  • olive oil
  • white balsamic vinegar (optional)
  • salt and pepper to taste
  • 5-6 leaves of fresh basil
Instructions
  1. Wash and peel the beets. Cut off the stems and roots. Peel the root vegetable with a vegetable peeler.
  2. Slice the beets into ¼ inch slices and brush with olive oil. To keep the bright red color, brush lightly with lemon or lime (optional). Place them on a baking sheet.
  3. Cook for an hour on 350 degrees.
  4. Lightly brush the beets with white balsamic vinegar and roast for an additional 5 minutes.
  5. Place a small amount of arugula on a plate.
  6. Place two or three beet slices on each plate.
  7. Top with a slice of salted tomato and a slice of mozzarella
  8. Garnish with a few small basil leaves.
  9. Drizzle with dark, sweet, quality balsamic vinegar.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/roasted-beet-and-tomato-salad/