Beetroot and Basil Pesto Insalata Caprese

Pin on Pinterest599Share on Facebook23Share on Yummly0Share on StumbleUpon0Share on Google+1Tweet about this on Twitter

A wintry take on the classic Caprese salad served with pickled beetroot slices and basil pesto. Only 5 ingredients.

I used to think that beetroots were my favourite vegetable, and speaking strictly botanically, they still are because tomatoes are a fruit. And while I’m still head over heels in love with the classic flavours of the tomato and buffalo mozarella Caprese, this version suits me much better in Winter. It’s almost hearty and big on flavours.

Now, you could use fresh roasted beets here as well, but I find them a little bland against the backdrop of the milky flavour of mozarella. Canned beets pack a lot more punch and are closer in acidity to the original tomatoes.

Beetroot and Basil Pesto Insalata Caprese
Recipe type: Salad, Beetroot, Vegetarian
Prep time: 
Total time: 
Serves: 2
I used full size bocconcini for this recipe, but a buffalo mozarella ball of about the same total weight would be just fine. Basil pesto from a jar is fine, or you could make your own using this quick pesto recipe, just omit the cheese. Leftovers are great for mixing through pasta or as a topping for steak.
For the Beetroot Insalata Caprese:
  • 1 (225g) can of sliced beetroot
  • 1 (200g) tub of buffalo mozzarella or bocconcini cheese
  • 2 tbsp basil pesto
  • 1 tsp chopped pine nuts
  • pepper to taste
To make the Beetroot Insalata Caprese:
  1. Drain cheese and canned sliced beetroots.
  2. Slice bocconcini into 0.5cm thick slices.
  3. Layer on a platter, interchanging with slices of beetroot.
  4. Mix pesto with a little pepper and drizzle over the salad.
Serve: as a starter, with some crusty bread or just on its own.


Pin on Pinterest599Share on Facebook23Share on Yummly0Share on StumbleUpon0Share on Google+1Tweet about this on Twitter

You may also like


25 Responses to Beetroot and Basil Pesto Insalata Caprese

  1. Mez says:

    Yes!t u
    This looks so delicious, but I would need to do it for a pregnant lady (which means I can’t have the cheese cold huhuhuhuhuhuuuu) So I’d probably put this on a pizza?! Crazy?! Maybe… but I’m sure it would taste deeeeeelicious!


  2. Love tomates-mozzarella-basil ( or pesto ) too. The best simple recipe I ever ate in summer time. Very good idea to use beets ^^ Sounds yummy too.
    Have a great night.

  3. Eha says:

    Looks great! I would probably like it better with the buffalo mozarella: what a delicious flavour punch! And I do like to make my own pesto even tho’ winter is wreaking havoc in my herb garden . . . Methinks our preference for the tinned beetroot is strictly atavistic; beetroot in both Poland and Estonia mostly being presented in a pickled state.

    • True, but having said that I like the flavour of roasted or cooked then pureed beets too. But always with a squeeze of lemon juice for that pickled tartness.

      • Eha says:

        One lives, one learns! I suppose I was not as much ‘into’ beetroots as you and only learned how marvellous they are roasted some brief years ago. I don’t remember when I last pureed any – what a fabulous idea with my next purchase! Thanks!

  4. rsmacaalay says:

    Looks so good, the colour combination in that plate is amazing

  5. What a great Autumn version of this famous salad….can’t wait to try it as it’s perfect for this time of year.

  6. I haven’t tried that combo but I guess it works. Will give it a shot.

  7. A great idea. I mean, I really hate beets :D, but it looks gorgeous and I can imagine that if one likes beets this must be fantastic.

  8. Wow!
    This is so colourful and delicious-looking.

  9. It’s summer here, I don’t really like beets and still, I want this!!!!!!!!!!!

  10. Courtney says:

    Great take on caprese! Love it, Martyna!

  11. Lisa says:

    Holy cow. This is food porn to me. I love beets.

  12. I think it’s totally genius that you put beets in this caprese…I absolutely love beets too. So trying this!

  13. ChopinandMysaucepan says:

    Dear Martyna,

    Beautiful take on the caprese, now why didn’t I think of using beetroot.

  14. Baltic Maid says:

    I love this!! It looks so beautiful and I can only imagine how good it must taste. I love beets, mozzarella, and pesto. I never thought of combining them… Thanks for this recipe!!

  15. delicieux says:

    What a great idea to use beets!! Such simple delicious flavours that you know are going to taste amazing.

  16. Sook says:

    What a beautiful dish!

  17. Nami | Just One Cookbook says:

    Very easy and delicious looking recipe, yet I haven’t tried eating beets with mozzarella cheese! Yum! I love beets and they are in my fridge too. This is a good one I want to try immediately!

  18. Natasha says:

    Awesome Recipe 🙂
    I love beetroot and recently planted some in the backyard.
    Here’s a good article on how to grow Beetroot 🙂
    Thanks for sharing.



  1. Pingback: Style Icons x Food Porn | Messy Nessy Chic Messy Nessy Chic