If you're like me, I never knew what to do with beets other then roast them and serve them as a side dish. So I was so happy when I came across a variation of this salad that made me re-think beets. This beet caprese salad really makes beets the star of the dish and is so delicious and filling. It is the winter version of the traditional Caprese salad, which is made with tomatoes and basil. Since tomatoes are not fresh in the winter, you swap them out for roasted beets. I like to tear the mozzarella into little pieces instead of slicing it to make it easier to eat with just a fork. I've also added pre-made pesto to the recipe instead of fresh basil since fresh basil is not abundant in winter if you live in a cold place like me. I hope you enjoy!
![beet caprese salad in a bowl](https://saucypantry.com/wp-content/uploads/2023/10/beet-caprese-salad.jpg)
Why you'll love this beet caprese salad
- It only has 341 calories, which fits into my weight-loss and weight maintenance meal plans
- There are 21g of protein in one serving of this salad, so it will keep you full for a long time
- This is a nutrient-dense recipe, check out all the benefits of eating beets
- It’s very easy to make, especially if you prep the beets in advance
- It is absolutely delicious!
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Ingredients you will need
- Beets
- Pumpkin seeds
- Arugula
- Extra virgin olive oil
- Lemon juice
- Fresh mozzarella
- Pre-made pesto
- Flaky sea salt
- Freshly ground pepper
- Balsamic reduction (optional)
See recipe card for quantities.
Tools you'll need
- Aluminum foil
- Sharp knife
- Sauté pan
- Cutting board
Instructions
Gather all your tools and ingredients and let’s get started!
Preheat the oven to 400 ℉. Start by cutting the beets in half to help them cook faster. I only cut them in half and not any further so they still have the circular shape, but if the shape is not important to you you can cut them further down and your roasting time will decrease. Wrap the beets up in foil, put them on a baking sheet and pop them in the oven for 45 minutes or until you can easily stick a fork through them. No need for any oil or seasoning, you will add these later.
When your beets are almost finished roasting, heat 1 teaspoon of olive oil in a pan. Toast the pumpkins seeds for about 5 minutes, or until they have a golden colour to them. Set aside.
When the beets are done roasting, take them out of the aluminum foil. If you have lots of time you can let them cool down on their own, but I like to quickly rinse them in some cold water so they can be handled easily. The skins of the beets should pull off very easily. Use your hands or a knife to peel the skins off all the beets. Then slice them into very thin pieces.
Add one tablespoon of olive oil to a small dish and then add the lemon juice. Mix together with a fork and set aside.
Using your hands, tear the fresh mozzarella cheese. You can also choose to slice the cheese to give it a more traditional caprese salad look, but I like to tear mine so it’s in little bite size pieces.
Now it’s time to put it all together. Start with the arugula in a bowl and then add the olive oil and lemon juice mixture to the bowl. Mix it and make sure all of the arugula is covered. Then add the beets, pumpkin seeds and torn mozzarella. Finish it off with a drizzle of balsamic reduction and a couple of little spoonfuls of pesto.
Substitutions and additions
- No pesto on hand? No problem! You can use fresh basil instead
- No pumpkin seeds in your pantry? You can use any kind of nuts that you like in this salad. I would recommend toasted pine nuts, pecans or walnuts.
- You could also swap the mozzarella for burrata if you want to get really luxurious
- You can omit the arugula if you like. I like to sneak in extra greens whenever I can and I also find it makes the salad feel like a full meal and more balanced.
Storage
If you have leftovers, you can store the roasted beets in the fridge for 3-4 days. I would recommend taking them out of the fridge and letting them warm to room temperature for about 10-15 minutes before eating them.
Top tip
If you have an air fryer, try using it to roast the beets. I LOVE the way roasted vegetables turn out in the air fryer. It will cut your roasting time almost in half and it creates a delicious roasting flavour on vegetables. It also saves energy by not having to turn the oven on or wait for it to heat up.
FAQ
Beets are hearty vegetables that pack a lot of flavour when roasted. You will want to choose a wine that can stand up to all that flavour and heaviness, which is why a medium-bodied red wine is probably the best choice. Try a Pinot Noir with earthy notes or a peppery Malbec.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with roasted beet caprese salad:
Roasted Beet Caprese Salad
Equipment
- Aluminum foil
- Sharp knife
- Sauté pan
- Cutting board
Ingredients
- 2 large beets
- 1 tablespoon pre-made pesto
- 350 g Freshly sliced mozzarella one ball
- 2 tablespoon Toasted pumpkin seeds
- 1 cup arugula
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon balsamic reduction
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 ℉.
- Cut the beets in half and wrap them up in aluminum foil. Place them on a baking sheet and pop them in the oven for 45 minutes, or until you can easily stick a fork through them.
- When your beets are almost finished roasting, heat 1 teaspoon of olive oil in a pan. Toast the pumpkins seeds for about 5 minutes, or until they have a golden colour to them. Set aside.
- When the beets are done roasting, take them out of the aluminum foil. If you have lots of time you can let them cool down on their own, but I like to quickly rinse them in some cold water so they can be handled easily. The skins of the beets should pull off very easily. Use your hands or a knife to peel the skins off all the beets. Then, slice them into very thin pieces.
- Add one tablespoon of olive oil to a small dish and then add the lemon juice. Mix together with a fork and set aside.
- Using your hands, tear the fresh mozzarella cheese. You can also choose to slice the cheese to give it a more traditional caprese salad look, but I like to tear mine so it’s in little bite size pieces.
- Now you can assemble the salad. Start with the arugula in a bowl and then add the olive oil and lemon juice mixture to the bowl and mix. Then add the beets, pumpkin seeds and torn mozzarella. Finish it off with a drizzle of balsamic reduction and a couple little spoonfuls of pesto.
- Serve immediately and enjoy!
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