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Beet Caprese

Jen Phanomrat

Fact: This is the most colorful caprese ever.

Beet Caprese


  • 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


  1. 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.

  2. Use gloves to remove all the beet skin. Cut 1/4-inch slices and set aside. Thinly slice mozzarella.

  3. Arrange the beets and mozzarella on a platter, and tear basil leave on top. Drizzle with olive oil and season with salt and pepper.

Beet Caprese




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I love caprese, you know you got this sweet juciness from the tomato paired with creamy, salty mozzarella, but today instead of tomatoes, I'ma drop some dope beets, as if that joke hasn't been used enough. All right, let's prep these babies first. Along with red beets, I got some golden beets, which will look beautiful on the platter later. First thing I'm gonna do is cut off these stems, and don't waste these leaves, you can save them for sautes or soups, super delicious and nutritious, and don't forget to trim off the root ends as well, this one looks kinda like a rat tail. Why would you say that when you're making a cooking video, Jenn? And, do the same with the golden beets. Now, if you're not a fan of beets, I highly recommend giving them a try roasted, they become so sweet and tender. Now, don't worry about peeling the skins now, it will be too difficult. Once they're roasted, it will be way easier to take off, so I'm gonna place them right into some tinfoil, next just drizzle some olive oil over the tops, and just wrap them up. This goes into the oven at 375 degrees for about 45 minutes to an hour, or until you can take a knife and shank them to see if they're tender. My beets are done, I'm gonna set them aside here to cool, 'cause they're super hot, can't handle them now, but they smell really good. Meanwhile, I'm gonna prep the mozzarella. The fresher you can get it, the better. All you have to do is slice them up. Just set the cheese aside, and get your gloves on, 'cause we're gonna get a beat down on these beets. Beets are notoriously known for staining your hands and making them look as if you murdered someone, so I highly suggest them. The golden beets may have looked like they lost their color, but don't worry, once you peel the skin you'll see it, and underneath you see that's taken some of that red beet juice, and I love that because you'll get to see the ombre effect as we put it in the platter. So, all you have to do is peel them off, and see how easily this comes off. Yes, this does take a little bit more time to prepare than tomatoes, but you know what? It's so rewarding. I mean, if you went through life with that mentality of just doing everything easy, then you wouldn't get to hear the sweet beets of life, and there you go, look at that beautiful gradient. Keep peeling the rest, and last one, and just like the mozzarella, slice the beets into rounds. I'm MJ'n it now with one glove. Gorgeous. We've got the colors of life here, I'm so excited, let's plate them up. I'm not doing the traditional pattern, so I'm going in with the bigger ones, and I'll spread them all across the bottom, and some salt and pepper. Since the ingredients are going to be a bit layered, you want to make sure each and every bite has a little seasoning. Next, the mozzarella. Some fresh basil leaves marries the two together. I just like to tear them up, no need to cut them, just finish it off with some olive oil, some salt and pepper. And there you have it, beet caprese. My teeth are probably pink, but that's okay, 'cause that just goes to show how much my mouth is loving this right now. I hope you guys give this a try, I'll see you next time, remember to just eat life.