Table of Contents
Our delicious recipe for beetroot caprese
15 minutes
10 mins
5 minutes
light
Vegetarian
Ingredients for fresh beetroot caprese
for 4 servings
- 500 g beetroot (pre-cooked, vacuum-packed)
- 4 tablespoons white balsamic vinegar
- 6 tbsp olive oil
- Salt pepper
- 300 g buffalo mozzarella
- 1 bunch of chives
preparation
- Drain the beets, reserving the juice. Cut the bulbs into 1 cm thick slices.
- Mix together the vinegar, olive oil, 4 tablespoons of beetroot liquid, salt and pepper and marinate the beetroot slices in it for 1 hour.
- Drain the mozzarella and cut into slices. Lay the beetroot and mozzarella slices on a plate or platter like an imbricated tile and drizzle with the marinade.
- Wash the chives, cut into rolls and sprinkle on top. Serve with ciabatta.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,640 kJ 392 kcal |
| fat | 31.0 g |
| carbohydrates | 12.0 g |
| protein | 14.9 g |
