How to make
Wash and peel the beetroot. Put it in a pressure cooker and boil it. Cool the finished beetroot and cut it into slices.
Cut the mozzarella into slices.
Assemble the salad by alternating a piece of beetroot with a piece of mozzarella. Sprinkle with crushed garlic.
Add salt to taste, vinegar and olive oil.
Garnish the Caprese salad with toasted walnuts, red pepper pieces and basil leaves.
Serve chilled!
The caprese with beetroot and basil mozzarella is ready.
