For those looking for caprese ideas, I’m sharing my go-to summer lunch, a new way to eat caprese salad this year. It’s a dairy-free, grain-free salad with summer tomatoes, avocado, beets, basil, and (optional) hardboiled egg. This healthy lunch recipe comes together even faster if you’ve done a little meal-prep on the weekend roasting beets and cooking eggs. In a pinch, turn to vacuum packed cooked beets, which are available in the produce aisle refrigerator.
Tomato, Beet, and Avocado Caprese Salad Recipe
A new way to eat caprese salad (the salad of Capri) this summer, this recipe combines ripe tomatoes with sweet beets, creamy avocado, fresh basil, and egg. To meal-prep this recipe for fast, healthy lunches, roast a few more beets and boil enough eggs for the week ahead. This meal works perfectly with ready-cooked vacuum packed beets, if that’s what you have on hand.
1 large beet, quartered
1 large egg
1 large tomato, sliced into wedges
½ cup loosely packed fresh basil (about 15 to 20 leaves)
½ large avocado or 1 small avocado, sliced
Extra-virgin olive oil, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste
- Preheat oven to 400ºF. Add beet quarters to a sheet of parchment-lined foil. Crunch into a ball. Roast for 45 minutes to 1 hour, or until tender when pierced with a knife. Use immediately or refrigerate until chilled. Meanwhile, hard-boil the egg.
- In a small saucepan, cover egg with ½-inch of water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Drain and run cold tap water over egg for a minute or two. Peel, halve, and use immediately or refrigerate unpeeled until chilled, peeling and halving before serving.
- To serve, on a plate or in a shallow bowl, arrange slices of roasted beet, tomato, and basil. Top with egg and avocado. Drizzle with oil and balsamic, and season with salt and pepper. Serve.