A caprese salad is one of my favorite summer dishes. I just love the fresh flavors and the sheer simplicity of the dish. I am so excited to have found an off-season variation using beets, goat cheese, and arugula. You can easily roast the beets ahead of time, making assembly a breeze. These three ingredients compliment each other so very well, and the presentation is elegant yet effortless. For younger ones, I simply cut the beets into smaller pieces, crumble the goat cheese slightly, and tear the arugula into smaller pieces. They won't have the pretty plate, but they can easily eat it that way. My kids devoured it! I hope you give it a try as well!
1 bunch beets, washed and green removed
1 tsp balsamic glaze
2 Tbsp olive oil, divided
4 oz goat cheese log
1 C baby arugula
salt and pepper, to taste
- Heat your oven to 400 degrees. Place the beets in a glass container and pour in 1 Tbsp olive oil. Using your hands, cover each beet in olive oil. Place foil over the container and bake until the largest beet is easily pierced with a knife, about 45-60 minutes. Set aside to cool.
- Once cool, slice off the ends of the beet and peel off the skin. Slice the beets into 1/4" thick rounds. Place them in a shallow bowl and add the balsamic glaze. Use your hands to evenly coat each slice.
- Slice the goat cheese into desired thickness.
- To serve, place a beet round on a plate, top with a slice of goat cheese, then a few arugula leaves. Continue until appropriate serving size is achieved. Lightly drizzle salad with olive oil and a pinch of salt and pepper. Enjoy!
This is an original recipe