Beet Caprese

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YIELD: 2-3 SERVINGS | PREP: 5 MIN | COOK: 15 MIN

INGREDIENTS

  • 4 beets (red and golden)
  • 1 cup water
  • ½ pound fresh mozarella cheese
  • Fresh basil leaves, to taste
  • Olive oil and balsamic vinegar, to taste
  • Salt & pepper, to taste

INSTRUCTIONS

  1. PLACE beets into the Cosori Pressure Cooker pot and add 1 cup of water.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Steam , set cooking time to 15 minutes, and press Start/Cancel
  4. CUT the fresh mozarella into ¼-inch thick slices while beets are cooking.
  5. QUICK RELEASE when done cooking and carefully remove the lid.
  6. PEEL the skin off the beets with a spoon, when done cooking. Cut into ¼-inch thick slices.
  7. MIX together the olive oil and balsamic vinegar.
  8. ARRANGE beets and mozarella on a platter.
  9. TEAR basil leaves on top and drizzle with vinagrette.
  10. SEASON with salt and pepper to taste.
 

Try out the recipe for yourself!