Heirloom Tomato, Mozzarella & Beet Stack
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Heirloom Tomato, Mozzarella & Beet Stack

Prep: 30 minutes plus cooling
Roast: 55 minutes • Serves: 4

3large red beets, tops trimmed and scrubbed
2tablespoons olive oil
1tablespoon water
1-1/2tablespoons kosher salt
1teaspoon fresh ground black pepper
2large Arkansas Traveler, Cherokee Green or Orange Russian heirloom tomatoes, sliced 1/4-inch thick
1pound fresh mozzarella cheese, sliced 1/4-inch thick
1/4cup plus 2 tablespoons balsamic glaze
2tablespoons sliced fresh basil plus additional leaves for garnish
Celery leaves for garnish (optional)

1.Preheat oven to 375°. Rub beets with 1 tablespoon oil; place in center of 18-inch square sheet aluminum foil. Drizzle beets with water; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Wrap beets tightly in foil; roast on oven rack 55 minutes or until easily pierced with a knife. Carefully open packet to allow steam to escape; cool 15 minutes or until cool enough to handle. Peel beets; cut into 1/4-inch-thick slices.

2.On 4 plates, alternately layer tomato, beet and mozzarella slices, sprinkling beet and tomato layers with salt and pepper. Evenly drizzle stacks with balsamic glaze and remaining 1 tablespoon olive oil; sprinkle with basil and remaining salt and pepper. Garnish with celery leaves, if desired.

Chef Tip:
Peel beets by holding them in a paper towel or a gloved hand and rubbing off the skin.