This recipe is a twist on an old classic. Instead of using tomatoes like a normal caprese, I used my new favorite vegetable: the golden beet. Golden beets are a little difficult to come by so if they are unavailable, try regular beets or resort back to tomatoes.
What you need:
- 3 boiled and peeled golden beets
- Fresh mozzarella cheese
- Fresh basil
- enFuso Smoked Olive Oil
- enFuso Pomegranate Balsamic Vinegar Reduction
- Salt and pepper to taste
The prep time takes much longer than the assembly line due to boiling the beets. The beets need about 1 hour to boil with skins on. After they are easy to poke with a fork, remove from boiling water and let cool. Once cool, skins will easily peel off using just your hands. Next, cut the beets in thin slices.
Place beets on a plate and stack the cheese and basil on top of each slice.
Now it's time to drizzle! Pour Smoked Olive Oil over your beet caprese salad. The amount of oil depends on how much you like the flavor of the smoke. I personally used about 3 tablespoons on two plates.
Next, I added a quick splash of our Pomegranate Balsamic. Lastly, add a big of salt and pepper to taste.
Tasters of this recipe liked it both before and after I added the balsamic. They also really appreciated the taste of smoke on this very vegetarian classic. I liked the recipe better with the balsamic; however, the flavor of smoke is slightly masked. Give it a try and feel free to add any personal feedback. Enjoy!