Tad Seaborn/The Globe and Mail
It is true I love golden beets for their vibrant yellow flesh, but my enthusiasm also stems from the lack of stained fingertips (and ruined tops) I acquire from their purple siblings. Tender and sweet, they make a beautiful alternative to the Caprese salad when tomatoes are not yet in season. And if you do have great tomatoes, add them with the beets to make the dish even richer in texture.
Servings: 4
Ingredients
3 to 4 medium-sized beets
2 fresh buffalo mozzarellas
olive oil
balsamic vinegar
sea salt
fresh basil
Method
Roast 3 to 4 medium-sized beets. Preheat the oven to 400 F.
Trim the stems off the beets leaving an inch of the stalk.
Wrap the beets in foil and bake about 45 minutes to one hour. When done, a knife should pierce the flesh easily.
Allow them to cool, and using a paring knife peel the skin off the beets. Slice and set aside.
Slice 2 fresh buffalo mozzarellas the same thickness as the beets.
Layer on a platter (include tomatoes if you like) and then drizzle with your best olive oil, balsamic and some crunchy sea salt.
Garnish with fresh basil.