Chioggia Beet Caprese Salad
Author: Kari - CookingUpClean
Recipe type: Sides
Serves: 4 servings
- 2 chioggia beets (or golden beets), peeled and sliced super thin
- ½ shallot, sliced super thin
- 1-2 tablespoons prepared pesto*
- 1-2 tablespoons feta cheese, crumbled
- 8 leaves fresh basil, julienned
- sprinkle salt (omit for low sodium)
- sprinkle pepper
- sprinkle lemon juice
- sprinkle balsamic vinegar
- Layer the beet slices on a plate (or divide among multiple plates for individual salads) with shallot.
- Sprinkle with all other ingredients.
For low sodium, reduce pesto to 1 tablespoon and omit salt = 116mg per serving.
Calories: 70 Fat: 4g Carbohydrates: 6g Sodium: 161mg* Fiber: 1g Protein: 2g
Recipe by at https://www.cookingupclean.com/chioggia-beet-caprese-2/
3.5.3239