Watermelon Caprese

Ingredients

• 5 baby beetroots optional
• 10 mL vinegar
• 1/4 seedless watermelon sliced into rounds
• 2 That’s Amore Buffalo Mozzarella
• 1 cup fresh basil
• salt & pepper
• 1 tbsp Extra virgin olive oil

Instructions

1. Trim the tops off beetroots, leaving 4cm of the stem. Wash and dry.
2. In a large pot add water, vinegar, and salt. Add beetroots and bring water to a boil. Reduce to a simmer.
3. Cook beetroots until fork tender, about 30 mins. Peel once cooled and slice.
4. Place the watermelon slices on paper towels and cover with additional paper towels to absorb the excess juice.
5. On a serving dish, alternate slices of buffalo mozzarella and watermelon. Place beetroots in the middle.
6. Add fresh basil. Sprinkle with salt and pepper. Drizzle with olive oil and serve.
7. If you prefer a simpler watermelon and mozzarella salad, leave out the beetroot.