Beet Caprese Salad

By: Rachel Davidson-Evans, BASc

Reviewed by: Atheana Brown RD

This salad is unBEETable! Watch out world, this Beet Caprese Salad is a new staple in 2023! This salad is so easy to put together yet so delicious and sophisticated looking! Let’s get cooking!

How has the new year treated you so far? This beet salad has really brightened up these dark winter days and my family has loved it! This new take on a traditional caprese salad is not only beautiful but doesn’t break the bank! There is something special about using seasonal produce this time of year, so let’s dive in to the recipe!

This recipe makes approximately 4 servings.

Beet Caprese Salad


1 bunch of beets, peeled and sliced

2 tbsp olive oil, divided

2 oranges or grapefruit, sliced

1 ball of fresh mozzarella cheese, torn into pieces

1/4 cup fresh basil

Balsamic glaze




  1. Preheat oven to 400°F. Rinse and dry beets. *For ease, you can leave the skins on and remove after heating, if preferred you can also peel them first!* Slice beets in half and place in a tinfoil lined baking dish with enough extra foil to cover.  Drizzle olive oil over beets and season with salt and pepper. Toss to combine and wrap beats in foil. Bake for 50 minutes to 1 hours, until cooked through and fork tender. Remove and let cool. If you left skins on, remove with a paper towel on fingers to help with staining.
  2. Slice beets into thin circles. Divide beets into bowls and add the torn mozzarella pieces, orange or grapefruit slices, and basil. Drizzle with olive oil, balsamic glaze, and salt and pepper. Enjoy immediately or refrigerate in an air-tight container for later!

Just BEET-ween us, I really love beet puns! Give this recipe a try and let me know what you think below. Until next time for another beet-utiful recipe, happy cooking!

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