Beet Caprese Salad Stacks
Prep time: 
Cook time: 
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Serves: 3 large beets yield ~3 stacks
A delightfully light version of caprese salad, using fresh beets, arugula & citrus! This is a perfect appetizer for a summer night, or any time of day.
What to get:
  • 1 raw red beet (large, greens removed, 1 slice/stack)
  • 1 raw golden beet (large, greens removed, 1 slice/stack)
  • 1 raw striped beet (large, greens removed, 1 slice/stack, can be another variety)
  • 2 slices fresh mozzarella/stack (sliced thickly in ~1/2 inch rounds)
  • ~1/4 cup baby arugula leaves/stack (rinsed & dry, stems removed)
  • ~1/4 tsp fresh tangerine zest/stack (topping)
  • 1 squeeze of tangerine juice/stack (from small wedge of zested tangerine, topping)
  • pinch of micro greens (optional garnish)
  • drizzle of extra virgin olive oil/stack (EVOO)
  • drizzle of white balsamic vinegar/stack (or regular balsamic)
  • sprinkle of sea salt (I used lemon-infused sea salt flakes from Sur La Table)
  • ground black pepper (optional)
What to do:
  1. In steamer basket on stove, steam the whole, raw, unpeeled beets until mostly tender when tested with a fork or toothpick (depending how large, this may take 30-45 mins).
  2. Immediately cool beets in a bowl of ice water, drain & while still warm to touch, simply remove skins by running hand over exterior of beets under running water (discard peels).
  3. Let beet roots cool completely and slice thickly (~1/2 inch slices) you will want to use larger middle slices for stacks & will use 3 slices (one of each variety) per stack.
  4. Slice fresh ball or log of mozzarella (~1/2 inch slices) 2 slices/stack.
Layer Stacks (layers should be rounded & line-up somewhat vertically):
  1. On plate for serving place 1st beet slice (I went with striped variety).
  2. Next layer of sliced buffalo mozzarella.
  3. Lightly sprinkle with sea salt (light ground black pepper, optional).
  4. Follow with thin layer of baby arugula (several leaves, or to your preference),
  5. Add 2nd (middle) beet layer (I chose golden),
  6. 2nd slice of mozzarella.
  7. Thin layer of arugula (to taste).
  8. Top with 3rd & final beet slice (I chose red).
  9. Finish with small pinch of micro greens (optional).
  10. Drizzle stack with small amount of EVOO, white balsamic vinegar, and small sprinkle of tangerine zest.
  11. Next squeeze small amount of tangerine juice (from a small segment).
  12. Finish with sprinkle of sea salt (I chose lemon-infused sea salt flakes).
30 min cook time listed is just the approximate time for steaming & cooling the beets. Stacks themselves, only takes 5 mins to make! (You can pre-steam the beets and store in refrigerator ahead of time).You can also use several or just one variety of beets, depending on availability. When slicing beets, use the largest diameter (middle slices) for making stacks, so size stays consistent—I save the smaller slices for separate dish or salad!
Recipe by the dinnervine at