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Beet Artichoke Caprese Salad

A Mediterranean beet and artichoke salad. A fresh take on Caprese!

Difficulty
Moderate
Cook Time
None
Cuisine
Mediterranean
Prep Time
11-20 Minutes
Servings
4

Ingredients

  • 1 1/2 cubic inch Mozzarella Cheese, low sodium
  • 1 1/2 cup cherry tomatoes Tomatoes
  • 2 tablespoon Extra Virgin Olive Oil (extra virgin)
  • 4 piece Artichokes, hearts, w/water, cnd (5 oz, chopped)
  • 1/2 cup Beets (steamed)
  • 1 cup leaves, whole Basil (hand torn)
  • 1/4 tsp Sea Salt
  • 1/4 tsp Fresh Black Pepper
  • 2 tbsp Balsamic Vinegar
  • 1/3 tablespoon Fresh Lemon Juice (or 1 teaspoon)

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Nutrition Facts (per serving)

  • Calories 109 kcal
  • Total Fat 7.81 g
  • Saturated Fat 1.650 g
  • Trans Fat 0.000 g
  • Sodium2 50 mg
  • Total Carbohydrates7 .07 g
  • Dietary Fiber 1.7 g
  • Sugars 3.93 g
  • Protein 3.22 g
  • Cholesterol 4 mg
  • Vitamin A 586 IU
  • Vitamin C 9.2 mg
  • Calcium 63 mg
  • Iron 0.46 mg

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Directions

  1. Mix together all ingredients for the vinaigrette and set aside.
  2. Combine all ingredients for salad and toss with salt, pepper, and vinaigrette. It gets tastier as it sets up in the refrigerator, so feel free to make ahead and set aside for awhile before serving.

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