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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.
Servings: 2


  • 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.
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