This salad is impressive as well as very flavorful. I have made this salad for many of my friends and family. It’s a winner every time! The key is roasting fresh beets and then salting the beets. When shopping for salad, try to get all ingredients about the same size.
Serves 4
INGREDIENTS
2 yellow tomatoes (if in season)
2 red tomatoes
2 yellow beets
2 red beets
1 red onion
Sliced mozzarella
Olive oil
Balsamic glaze
Salt/Pepper
Micro greens (optional)
Rosemary sprigs (optional)
DIRECTIONS
Clean and cut stems off of beets. Wrap individually in foil and cook at 375 degrees for approximately 50 minutes. They should be slightly soft to the touch. Let cool completely, then peel the skins off of the beets. Slice beets in 1/5 th inch slices. HINT: I would recommend salting your beets before you start the assembly. Salt really brings out their flavor!
Cut all vegetables the same thickness, except for the red onion. Cut onion in 1/8th inch slices…preferably with a mandolin.
Layer over micro greens or stack nepoleon style. With the napoleon salad, add a sprig of rosemary to the top. Drizzle with olive oil. Drizzle with Balsamic glaze. Add salt/pepper.
NUTRITIONAL INFORMATION
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