We visited Nice, France almost two years back and had the best Caprese there. Well, there were not many veggie options in the restaurant and my vegetarian hubby ordered the caprese salad. It was the best tomatoes and the best mozzarella we have ever had. Since then, we have been trying to find that taste in any store-bought mozzarella, but unsuccessfully. Since then Caprese salad has became a staple in our house. It is so quick to make, and so delicious. I love to make it for guests and any parties as well. We also love to make this Caprese Orzo Pasta Salad. As beets have been abundant with ordering groceries from Imperfect Produce, I have been trying the Beet Caprese variation. It takes pretty much no time to prepare once you have boiled beets, which is now a breeze with the pressure cooker. I always keep some beets ready in the refrigerator and use them in any salad I make. See here for how to cook beets in pressure cooker and air fryer roasted beets. Here is the short version of how to cook beets in the pressure cooker – Clean the beets and place them on a trivet or steamer basket in the instant pot/pressure cooker. Fill the pot with 1 cup water. Pressure Cook for 15 minutes at high pressure with vent sealed. When done, release the pressure manually 10 minutes after the beep. Let the beets cool, peel them and they are ready for the salad. For more details, check here. Beets, mozzarella and basil, drizzled with olive oil and balsamic glaze. I recently discovered this wonder of balsamic glaze which makes every salad look so pretty! Season with some salt and pepper. Enjoy! If you are looking for more beet recipes, check out Beet Pilaf made in the pressure cooker.
