Monday, May 12, 2014

Beet and Roma Salad

Beet and Roma Salad

This delicious salad is a perfect use for summer time tomatoes and fresh beets.  Roast the beets early in the day or even the day before to cut down on prep time. 

1-2 lbs. Roma tomatoes, sliced in half lengthwise
2-4 fresh beets (wrap in foil and roast at 450 degrees for 60-90 minutes) peel and cube
8 ounces fresh mozzarella cubed
Handful or two fresh basil leaves
Olive oil
Balsamic vinegar
Salt and fresh ground pepper

In a salad bowl place Roma tomatoes.  Stir in cubed beets, cubed fresh mozzarella and basil leaves.  Sprinkle with salt and fresh ground pepper. Drizzle with olive oil and balsamic vinegar.  Toss gently and serve with a crusty bread on the side.


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