Beet and Mozzarella Salad with Beet Green Pesto

LaLuca Prosecco DOC Treviso perfectly complements the earthy tones of the olive oil and the beets.

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Ingredients

  • Handful of the Leafy Green Part of Beets, chopped
  • Handful of Basil
  • 1 Clove Garlic
  • 3-4 Tbsp. Pine Nuts
  • 1/4 cup Pompeian Organic Extra Virgin Olive Oil
  • 3 Tbsp. Parmesan
  • 1 lb. Mozzarella, sliced
  • 1 lb. Roasted Beets, sliced
  • Salt & pepper to taste

Instructions

1. Blend leafy greens, basil, garlic, pine nuts and Pompeian Organic Extra Virgin Olive Oil in a food processor.

2. Add in parmesan and salt and pepper to taste. Pulse to combine.

3. Transfer to bowl and stir in more Pompeian Organic Extra Virgin Olive Oil to make a thick, yet liquefied pesto.

4. Serve with roasted beets and slices of mozzarella and top with flake salt and pepper

Serves 2.
Vegetarian
Gluten-Free
Recipe Courtesy of Pompeian Olive oil