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 ΒΌ 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/