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  • Recipe Room  »  Beetroot and basil pesto insalata caprese



    • 1 (225g) can of sliced beetroot
    • 1 (200g) tub of buffalo mozzarella or bocconcini cheese
    • 2 tbsp basil pesto
    • 1 tsp chopped pine nuts
    • pepper to taste

    Beetroot and basil pesto insalata caprese

    I used full size bocconcini for this recipe, but a buffalo mozzarella ball of about the same total weight would be just fine.

    Basil pesto from a jar is fine, or you could make your own using this quick pesto recipe, just omit the cheese. Leftovers are great for mixing through pasta or as a topping for steak.


    To make the Beetroot Insalata Caprese, drain cheese and canned sliced beetroots. Slice bocconcini into 0.5cm thick slices.

    Layer on a platter, interchanging with slices of beetroot. Mix pesto with a little pepper and drizzle over the salad.

    Serve as a starter, with some crusty bread or just on its own.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Pine nuts will last 3-4 months past their best buy date if stored in an airtight container in the fridge. They will last an extra couple of months if stored in the freezer.

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

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