Beet Salad Caprese Style
Give a twist to the classic Caprese salad with this delicious recipe made with Eva® beet noodles, colorful cherry tomatoes, mozzarella cheese, and a delicious basil vinaigrette with balsamic vinegar. You will love it!
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- water
- salt
- 2 packages Eva® beet noodles, 300 g each
- 3 tablespoons balsamic vinegar
- 1/2 teaspoons onion powder
- 1 clove garlic
- 4 tablespoons honey
- 1/4 cups fresh basil leaf
- 1/2 cups olive oil
- salt and pepper
- 1 cup cherry tomato, of colors
- 1 cup fresh Mozzarella cheese, in slices
- 1/2 cups fresh basil leaf
Preparation
20 mins
5 mins
Low
- In a pot of boiling water with salt, cook the Eva® beet noodles for about 3 minutes. Drain and cool immediately.
- For the vinaigrette, blend the vinegar with the onion powder, garlic, honey, basil, olive oil, and season with salt and pepper.
- In a bowl, mix the Eva® beet noodles with the tomatoes, cheese, and vinaigrette. Serve on plates and garnish with fresh basil leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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