Peach and Beet Caprese

Ingredients

  • 12 oz. Galbani Fresh Mozzarella Cheese
  • Fresh Peaches, peeled and pitted
  • 4 oz. Package of Roasted Beets or 3 Fresh Beets, roasted*
  • 10-12 Cherry Tomatoes, cut into wedges
  • 1/4 Cup Fresh Mint, chopped
  • 1/4 Cup White Vinegar
  • 1/2 Cup Olive Oil
  • White Pepper and Salt, to taste

Directions

  • In a medium sized bowl, whisk together the oil and vinegar and set aside.
  • Dice the fresh mozzarella cheese and chop mint.
  • Dice the peaches, quarter the beets, and slice the tomatoes into wedges.
  • Toss all ingredients in the dressing and lightly season with salt and pepper. Serve chilled.

*Roasting fresh beets: Preheat oven to 350 degrees F. Wash, trim and peel beets, discarding the greens. Slice beets into quarters. Put on a baking tray with a drizzle of olive oil.  Bake/roast for 30 minutes. Let cool for 5 minutes and then toss into salad.

Peach and Beet Caprese

Ingredients: 12 oz. Galbani Fresh Mozzarella Cheese 3 Fresh Peaches, peeled and pitted 4 oz. Package of Roasted Beets or 3 Fresh Beets, roasted 10-12 Cherry Tomatoes, cut Into wedges 1/4 Cup Fresh Mint, chopped 1/4 Cup White Vinegar 1/2 Cup Olive Oil White Pepper and Salt, to taste