Roasted Beet & Shaved Fennel Caprese Salad

Serves: 4-6 people
Cooking Time: 25-30 minutes

Ingredients:
3 Large Red Beats
1 Fennel
4 Cups Fresh Arugula (Or Substitute – with Spinach or Mixed Greens)
8 oz Fresh Buffalo Mozzarella Cheese
4 Large Basil Leaves
4 Medium Vine Ripen Tomato’s
1 ½ Table Spoons Olive Oil
1 Teaspoon Salt
1 Teaspoon Pepper

Directions:
Remove tops from beets and wash them in cold water (leave skin on the beets). Place beets into a baking pan, season with salt and pepper and drizzle olive oil over them. Cover with tin foil and place beats into the oven at 400 degrees for 1 hour. Remove beets from the baking pan and peal off the skin under cold water. Cut beats into slices. Remove the top from the fennel and wash the bulb in cold water. Cut fennel in half and then into slivers. Season fennel to taste with salt and pepper. and set aside. Clean tomatoes and cut along with cheese into slices. Layer fennel, tomatoes and mozzarella on top of Arugula (or desired greens). Add beats to the very top and finish with favorite balsamic vinaigrette dressing.

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