baby beet and fresh mozzarella salad

Recipe by
Carolyn Haas
Whitewater, WI

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

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.
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