Hello! How’s your week going so far? Mine seems to be going fast…like usual. I cannot believe that Brandon and I already have a 6 week old baby. The bad news about that is I will be going back to work soon. I can’t even stand the thought. I know that it’s hard for everyone…I am completely devastated. What keeps me going is that I know Rowan will enjoy being around the other kids. I will be starting a brand new job which means no more commuting and more time at home in the evenings with my family. Although I am so sad to not be able to spend my days with my girl, I am excited for a new challenge.
Being home every day you would think I could make some amazing meals and be pumping out blog posts like crazy…my little girl usually has different plans. Our CSA has been a lifesaver because as long as I can manage to make some type of meat we always have fresh produce on hand. Since the produce is so fresh and delicious it usually requires very little prep. We already get our new CSA box today. Last week we had sweet corn, green bell peppers, yukon gold potatoes, green beans, okra, and beets. You can see what I did with the okra here. As far as the beets go I am so excited to show you this beautiful recipe. It is so simple to make, but looks impressive enough to serve to company or bring to a party.
The hardest and most time consuming part of this recipe is roasting the beets. I highly recommend wearing gloves when you peel the beets to avoid staining your hands. Roasting beets does take a while, but the great part is you can roast them a day or two in advance. When you are ready to serve the caprese just slice the roasted beets and they are ready to go.
Beets definitely have a unique flavor and I know not everyone in a fan, but if you don’t like beets I recommend trying them this way! How can a veggie be bad when it’s topped with mozzarella, fresh basil, olive oil, salt, and pepper?
And a quick little tip about basil…store it in a jar or vase of water on the counter. It will keep much longer. In the fridge it starts to wilt and turn dark in color right away. Plus it looks and smells beautiful and fresh.
So, are you a fan of beets? What is your favorite way to make them? Until this caprese I have just roasted beets and had them plain or on a salad.
Have a fabulous rest of your week!
- Measurements are per person.
- 1 roasted beet, sliced
- 3 medium to large basil leaves
- 2 slices mozzarella
- drizzle of extra virgin olive oil
- salt and pepper to taste
- To roast the beets, preheat the oven to 425 degrees.
- Peel the beets using a vegetable peeler and cut off the top and bottom so both are a flat surface.
- Place foil in a baking dish. It should be a large enough piece that it can be sealed around the beets.
- Drizzle the beets with olive oil and season with salt and pepper.
- Close up the foil.
- Place in oven and bake for 60-75 minutes until the beets are fork-tender.
- Let the beets cool. You can either make the caprese immediately or refrigerate the beets until you want to serve.
- For each salad, layer slices of beets with mozzarella and basil.
- Drizzle with olive oil.
- Season with salt and pepper to taste.