Fact: This is the most colorful caprese ever.
1 pound beets (red and golden)
1/2 pound fresh mozzarella
Fresh basil leaves to taste
Olive oil to taste
Salt and pepper to taste
Preheat oven to 375 degrees F. Trim the beet stems and thoroughly wash the beets. Fully pat dry and wrap with foil. Bake for about 1 hour or until tender. Set aside to cool slightly.
Use gloves to remove all the beet skin. Cut 1/4-inch slices and set aside. Thinly slice mozzarella.
Arrange the beets and mozzarella on a platter, and tear basil leave on top. Drizzle with olive oil and season with salt and pepper.