When it’s time to beet the cold, this cozy Caprese Salad is fit for all seasons.
It’s always time to celebrate when the beetroot harvest rolls in. Earthy, vibrant, and naturally sweet, beets are one of those lovely humble vegetables that brighten up any dish. A quick splash of lemon or vinegar in the cooking water keeps their color brilliant, while gentle simmering brings out their tender character.
A winter twist, you say? Yes. Caprese refers to a classic Italian salad named after the island of Capri, where the dish is believed to have originated. In a traditional Caprese salad you’d usually find: fresh tomatoes, fresh mozzarella, basil leaves, olive oil and salt. Beetroot Caprese Salad is a seasonal twist on the original.
In this recipe, the beetroots are bathed in a spiced lemon-honey marinade infused with cumin that contrasts beautifully with creamy buffalo mozzarella and fresh basil.
Whether you’re overflowing with homegrown beetroot or stocking up at your local market to make the most of the season, this recipe is a delicious way to bring fresh, bold flavor to your table.
Beetroot Caprese Salad
Serves: 4
Ingredients
- 3 whole beetroot
- ¼ cup lemon juice (approx 2 lemons)
- 1 tsp salt
- 2 Tbsp honey, warmed
- ½ tsp ground cumin
- 2 Tbsp olive oil
- 200g buffalo mozzarella
- basil leaves
- ½ tsp cumin seeds
- 2 Tbsp pine nuts
- 1-2 Tbsp olive oil
Method
- Ahead of time, wash beetroot and trim ends. Place beets in a saucepan and cover with cold water. Add a squeeze of lemon juice or a drop of vinegar to help keep the beets from bleeding. Bring to a boil over medium heat, reduce temperature then simmer for approx 45-60 minutes until tender. Remove from heat and allow to cool enough to handle comfortably. Peel of skin and slice into thin and even rounds.
- In a bowl combine ¼ cup lemon juice, salt, warm honey, cumin and olive oil. Stir to combine and honey dissolved. Pour marinade into an airtight container, add beetroot slices and allow to rest for 4-6 hours, or longer.
- When ready to serve, drain and slice mozzarella and layer with pickled beetroot and basil leaves on a platter. Sprinkle cumin seeds and pinenuts over salad. Combine ¼ cup of beetroot pickling brine with 1-2 tablespoons of olive oil. Shake to combine and your dressing is ready.
As seen in NZ Life & Leisure Magazine, written by me!
