Golden Beet Caprese Salad Recipe

This innovative Caprese salad uses steamed golden beets instead of tomatoes. Fresh, healthy, tasty! 

– 3 – 4 medium-sized golden beets, peeled – 1/2 red onion, thinly and finely chopped – 8 oz. fresh mozzarella cheese, chopped into bite-sized piece – 1/4 pound walnuts, chopped – Handful of fresh basil leaves (about 8 large leaves) – 1/4 cup balsamic vinegar – zest of one lemon – 1 teaspoon lemon juice – 1 teaspoon honey – 1 tablespoon olive oil – salt and pepper to taste



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Heat beetroot steaming water in a big pot. Steamers are useful. Beets can be boiled in water like potatoes if not.

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After boiling, reduce heat to a simmer. Steam beets for 30 minutes or until fork-tender. Let beets cool before peeling and chopping them for salad. 

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Mix chopped beets, onion, mozzarella, and walnuts in a medium bowl. Pour olive oil, balsamic vinegar, lemon juice, zest, and honey into a small bowl and mix thoroughly.

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Pour this dressing over the ingredients and swirl well to cover everything. Salt and pepper to taste, sprinkle with basil.

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Refrigerate beets to match other ingredients' temperature. This salad tastes better the next day and makes a nice side.

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