Roasted beet & agave caprese salad

Total 1 hour 30 min

Serves 2-4

A fully flavoured salad with delectably crisp beets, crunchy pine nuts and drizzled with sweet agave nectar!

2 cups

roasted beets

1 cup

buffalo mozzarella cheese

1 cup

cherry tomatoes

¼ cup

chopped pine nuts

½ cup

fresh basil, finely chopped

2-3 tbsp

agave, nectar

fresh cracked black pepper and sea salt

Preheat the oven to 375 °F degrees.
Trim the top of the stems. Do not cut down into the beet, leaving it whole.
Scrub the beet but do not peel. Drizzle with canola oil and wrap each beet in foil and seal.
Roast for about an hour and a half. The time will vary depending on the size of your beets. You want each one to be easily pierced with a sharp knife.
Remove from the oven when the beets are roasted through. Unwrap them and let them cool enough to handle.
Wearing plastic gloves, peel the cooled beets. The skins should just slip off. You are now holding a cooked beet that has almost caramelized. The flavour is intense, but quite sweet. Cut into thin slice.
On a serving platter or plates, lay interchanging slices of beets and cheese. Place cherry tomatoes, pine nuts, drizzle agave nectar, garnish with fresh basil and salt and pepper.