One of my most favorite salads is tomato/mozzarella/basil/olive oil. Unfortunately, tomatoes in the winter time are less than desirable.
So I decided to switch up tomatoes for beets. Beets? Yes, beets. They have a natural sweetness to them, especially when roasted, and have a similar texture to the tomatoes. (Ignore this number please RA4HFJTU2JKP)
salt & pepper
1. Preheat the oven to 400. Wash the beets, trim the ends and wrap them individually in foil. Bake for about an hour, or until the beets are tender (a knife should face no resistance).
2. Cool, peel and slice the beets.
3. Slice the fresh mozzarella.
4. Combine beets with mozzarella, basil, olive oil, salt & pepper.
Obviously I stacked my ingredients to make a tower. You can make a circular design or mix them all together. Just keep in mind that beets will color everything pink.
Question for you: what other vegetable would you use instead of tomatoes in the classic tomato/mozzarella/basil salad?