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Beet Caprese with Dark Balsamic Pickle Relish

Beet Caprese with Dark Balsamic Pickle Relish


  • 3/4 ounce beet baby red peeled 1" top refrigerated (#KG766)
  • 3 ounces VILLA FRIZZONI® cheese Mozzarella fresh log Cryovac, refrigerated (#12626)
  • 1 1/2 ounces vinegar balsamic Modena 16.9 ounce (#KM884)
  • 1 ounce oil olive extra virgin (#09387)
  • 2 ounces relish pickle dill plastic (#20198)


  1. Oil the beets and salt and pepper them. Roast them in a shallow pan covered with aluminum foil for 2 hours or until tender.
  2. Once cooked through, peel the skin off and reserve.
  3. Cut the Mozzarella log horizontally to form a bed.
  4. Score the cheese and place on the plate. Arrange cut pieces of the beets on top.
  5. Blend the pickle relish with reduced vinegar and drizzle around the plate.

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