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| Beet and Roma Salad |
This delicious salad is a perfect use for summer
time tomatoes and fresh beets. Roast the
beets early in the day or even the day before to cut down on prep time.
1-2 lbs. Roma tomatoes, sliced in half lengthwise
2-4 fresh beets (wrap
in foil and roast at 450 degrees for 60-90 minutes) peel and cube
8 ounces fresh
mozzarella cubed
Handful or two fresh
basil leaves
Olive oil
Balsamic vinegar
Salt and fresh ground
pepper
In a salad bowl place Roma tomatoes. Stir in cubed beets, cubed fresh mozzarella
and basil leaves. Sprinkle with salt and
fresh ground pepper. Drizzle with olive oil and balsamic vinegar. Toss gently and serve with a crusty bread on
the side.
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