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baby beet and fresh mozzarella salad

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Nothing beats fresh beets and spring greens from the farmers' market. This salad can be made with golden or red beets.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 50 Min
method Roast

Ingredients For baby beet and fresh mozzarella salad

  • 1 lb
    baby beets, trimmed, scrubbed and cut into quarters
  • MARINADE
  • 2 Tbsp
    white or red wine vinegar
  • 3 Tbsp
    water
  • 2 clove
    garlic, minced
  • 1/2 Tbsp
    salt
  • 4 sprig
    fresh thyme or oregano
  • DRESSING
  • 1 clove
    garlic, minced or grated
  • 1 tsp
    Dijon mustard
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    wine vinegar
  • 1/4 - 1/2 tsp
    kosher salt
  • TO SERVE
  • 5 oz
    arugula or mixed spring greens, torn
  • 8 oz
    fresh mozzarella, torn into pieces
  • 1/4 c
    toasted pine nuts or walnut pieces
  • 1
    shallot, minced

How To Make baby beet and fresh mozzarella salad

  • 1
    Marinate: Place beets and marinade ingredients into covered, oven-proof pan or casserole. Roast for 50 minutes or until tender. Uncover and cool.
  • 2
    Dressing: Add the garlic, mustard, oil, vinegar, and salt to a large bowl. Whisk to combine. Add the greens and beets to the dressing and toss gently to coat.
  • 3
    Serve: Place the salad on a large platter and scatter the mozzarella around the sides. Sprinkle with the pine nuts and chopped shallots.
  • 4
    Note: if you don't want to heat up your house, simmer beets in marinade ingredients on the stove until tender. Add more water if needed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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