beets are the best. they pair well in salads with avocado, tomatoes, goat cheese, walnuts, all different lettuces. i love them on sandwiches, too! very versatile. typically, i buy them all-ready to use, not raw. otherwise, you have to roast them and peel off the skin which is messy work. beet juice can easily dye your hands, cutting board, and clothes if you’re not careful!
i wanted a salad last night, but lacking lettuce i decided to improvise. making a play on the classic tomato, basil and mozzarella caprese salad, i sliced tomatoes, beets, and mint for a fun, summery twist.
it was really refreshing! it’s a throw-together salad, so just use as little or as much as you want. check it out:
tomato & beet caprese with mint & goat cheese
- 3 small-ish tomatoes, sliced
- 3 cooked beets, sliced (can buy pre-sliced)
- plain goat cheese, crumbled (can buy crumbled or a log to crumble)
- 1 Tbsp. mint, chopped
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fig balsamic vinegar
- salt & pepper
on a serving plate, line up sliced tomatoes and beets in an alternating pattern. season with salt & pepper.
drizzle with olive oil and fig balsamic vinegar. sprinkle chopped mint on top. serve!