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It's fun to change out the traditional components of a caprese appetizer to create something just a bit different.
This time we used golden beets in addition to tomato and swapped out arugula for fresh basil.

To make: pre-cook your beets by slow roasting in a covered pan with an inch of water in a hot (375 degree oven) for about 45 minutes to an hour (depends on size of beets) until they are fork tender. After cooling, peel off the skin, and create slices about the size of your tomatoes.

Start with sliced heirloom tomatoes, we love the kumato as it is just the right bite size.
Layer with a slice of golden beet, then buffalo mozzerella, then arugula.

Next drizzle with balsamic vinegar. For a sweeter and lighter approach, we have selected fruity white balsamic vinegar options instead of the traditional dark balsamic. We used Hibiscus Lychee for this sample but others that would also work are Pear, Mango, Strawberry and Orange Guava..

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Spring Caprese Appetizer/Salad (Hibiscus Lychee, Pear, Mango, Strawberry or Orange Guava Balsamic)