Peach and Beet Caprese
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12 oz. Galbani Fresh Mozzarella Cheese
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fresh peaches, peeled and pitted
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4 oz. package of roasted beets or 3 fresh beets, roasted*
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10-12 cherry tomatoes, cut into wedges
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1/4 cup fresh mint, chopped
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1/4 cup white vinegar
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1/2 cup olive oil
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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.
-
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.