Peach and Beet Caprese


  • 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


  • 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.