Roasted Red Pepper, Mozzarella, Spinach, Arugula Salad
Make this recipe of roasted red pepper, fresh mozzarella and golden beets as a first course or a meal on its own. Spinach and arugula make a fine bed for the decadent thyme and shallot balsamic dressing.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
- Yield : 4 cups
Cut red peppers in half lengthwise and place skin side up under your broiler for about 10 minutes, or until completely charred. Remember to leave the over door slightly ajar to allow moisture to escape. Remove with tongs and place immediately in a paper bag to cool. This action allows the steam to separate the skin from the flesh of the pepper.
Set the oven to bake at 425°. While the oven temp is lowering, wash beets and place on cookie sheet or roasting pan. Drizzle with olive oil and give a good hearty sprinkle of sea salt and fresh ground pepper. Bake for 45-60 minutes. You may want to turn or rotate them half way through. You'll know they are done when a fork or knife easily glides through. Set a side to cool.
While the beets are roasting, remove skin from peppers and slice into 1/4 inch strips. Prepare the dressing by whisking together the sliced shallot, thyme leaves, balsamic, and olive oil.
When the beets have cooled completely, the skin can be removed easily. Cut the beets and mozzarella into 1/4 inch slices, separately.
Plate the greens and alternate mozzarella and beets around the plate. Add red peppers and drizzle all with the dressing.