Beetroot and Basil Pesto Insalata Caprese
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.
- 225 g can of sliced beetroot
- 200 g tub of buffalo mozzarella or bocconcini cheese
- 2 tbsp basil pesto
- 1 tsp chopped pine nuts
- pepper to taste
Drain cheese and canned sliced beetroots.
Slice bocconcini into 0.5cm thick slices.
Layer on a platter, interchanging with slices of beetroot.
Mix pesto with a little pepper and drizzle over the salad.