Roasted Beet & Shaved Fennel Caprese Salad

Roasted Beet & Shaved Fennel Caprese Salad
1 hr 15 min
4 Servings


large red beets
1 tsp
1 tsp
1 1/2 Tbsp
olive oil
bulb fennel
medium vine-ripened tomatoes
8 oz
fresh mozzarella cheese
4 cup
fresh arugula (or substitute with spinach or mixed greens)
large basil leaves
Prep Time:
1 hr 15 min
Total Time:
1 hr 15 min


Remove tops from beets and wash them in cold water (leave the skins on). Place beets into a baking pan, season with salt and pepper and drizzle with olive oil. Cover pan with tin foil and place the oven at 400° F for 1 hour. Remove beets from the baking pan and peel off the skin under cold water. Cut beats into slices. Remove the top from the fennel and wash the bulb in cold water. Cut fennel in half and then into slivers. Season fennel to taste with salt and pepper and set aside. Clean tomatoes and cut, along with cheese, into round slices. Layer fennel, tomatoes and mozzarella on top of arugula (or desired greens). Add beets and chopped basil to the very top and finish with your favorite balsamic vinaigrette dressing.

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Chef Ryan Covert