Revitalized “Caprese” Salad

photo-1I never would have thought I could eat beets raw until last Fall’s harvest. Farmer John and the team at here Sustainable Seed Company grew so many kinds of beets, we were all scrambling to find new ways to eat them.  For this new take a on a classic caprese salad, I used theTouchstone Beet and the Crosby Egyptian Beet to create a beautiful, nutritious and easy raw beet salad. The sweetness from these raw beets combined with the freshness of the mint creates an unforgettable salad that will have everyone asking for more.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.