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Food & Home

Roasted Beet-Cheese-Basil Caprese with Avocado and Toasted Almonds

Super simple and also vegan, this high-fat, nutrient-dense recipe is one of the reasons we love Cole’s practical food book Ketotarian. All it takes is ten minutes of prep and an hour of roasting time.

Serves 2

1 small beet

2 tablespoons balsamic vinegar

1 tablespoon minced shallots

1 tablespoon extra virgin olive oil

½ teaspoon preservative-free, sugar-free Dijon mustard

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

4 ounces soft fresh vegan cheese, sliced

1 small avocado, pitted, peeled, and sliced

¼ cup raw, unsalted almonds, lightly toasted and coarsely chopped

5 leaves fresh basil, thinly sliced

1. Preheat the oven to 400°F. Wrap the beet in foil. Roast until tender when pierced with a fork, about 1 hour. When the beet is cool enough to handle, peel it and cut it into about 8 slices.

2. Meanwhile, in a small bowl, whisk together the vinegar, shallots, oil, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper.

3. Arrange the beet, cheese, and avocado slices on 2 plates and sprinkle with nuts and basil. Sprinkle evenly with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and drizzle evenly with the vinaigrette.