Beet Caprese Salad


  • 1 bunch of beets, cut at the stem
  • 2 Tbsp of olive oil
  • 1/4-1/2 tsp sea salt
  • 8 oz. ball of mozzarella cheese
  • Chopped basil for topping
  • Balsamic glaze for drizzle
  • Large handful of Arugula (optional)


  1. Preheat oven to 375 degrees.
  2. Drizzle 1 Tbsp olive oil and the salt over beets, wrap in tin foil. Bake for 50-60 minutes, test for doneness by piercing with fork.
  3. Let beets cool for 20-30 minutes. Cut mozzarella and beets into slices. Layer each one after the other. Top with chopped basil, the remaining olive oil, and balsamic glaze. Place on a bed of Arugula.
  4. Enjoy!
Source: Created by Michelle Cordova

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