What to do
- Prepare the dressing by blending the ingredients in a small blender until smooth. Taste for flavor and add sea salt to taste. Refrigerate until ready to use.
- Pour the balsamic vinegar into a small skillet or saucepan and heat over medium-high. Bring to a boil, then reduce the heat to a simmer and cook 8 to 10 minutes, stirring occasionally, until reduced. Allow vinegar to cool (it will continue to thicken as it sits).
- Layer the heirloom tomato, beet, and mozzarella slices on a serving dish, along with the fresh basil leaves. Drizzle with reduced balsamic and lemon-basil dressing. Sprinkle with sea salt and serve.
What you’ll Need
1 (8.8-ounce) package Love Beets Organic Cooked Beets, sliced
3 medium heirloom tomatoes, colors of choice, sliced
1 (8-ounce) package fresh mozzarella, sliced
½ cup fresh basil leaves
1/2 cup balsamic vinegar
Lemon Basil Dressing:
¼ cup olive oil
3 tablespoons fresh lemon juice
¼ cup fresh basil leaves
1 small clove garlic, minced
Pinch sea salt