Delicious Beet Salad with Baby Mozzarella
Tender beets are paired with creamy baby mozzarella balls and drizzled with a rich balsamic/Olive Oil vinaigrette that creates an explosion of flavor with each bite.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 (1/2) cup servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American, Italian, Mediterranean
Ingredients
Units
Scale
Salad:
- 6 medium-sized beets
- 14 ounces baby mozzarella balls
- 1 tablespoon Kosher Salt
- Salt and Pepper to taste
- Fresh Dill and/or Basil for garnish (optional)
Vinaigrette:
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic vinegar
Instructions
- Wash and clean the beets to remove all dirt and debris. Cut and remove the leaves, leaving an inch or so of the stems.
- Place the beets in a large saucepan and add about 4 inches of water and one tablespoon of Kosher salt.
- Boil the beets until they can be easily pierced with a fork – about 20-30 minutes for smaller beets and up to 40-50 minutes for larger beets. When done, drain beets in a colander, then return to the pan and cover with cold water to cool.
- When the beets are comfortable to handle, use a sharp knife to remove the stem and root. Then, under cool running water, remove the skins.
- Dice the beets into 1/2-inch pieces. Refrigerate.
- While the beets are cooling, whisk together 2 tablespoons of Olive Oil and 1 tablespoon of Balsamic Vinegar to form the simple vinaigrette. Set aside.
- Just before serving, whisk the balsamic vinaigrette, add to the beets, and toss to coat. Then arrange the mozzarella balls on top of the beets. Optional, garnish with fresh dill or fresh basil. Serve immediately.