Vintage Hotels’ Golden Beet Caprese

This vibrant Golden Beet Caprese, a colourful twist on an Italian favourite is a fresh, seasonal dish that captures the essence of summer with its bright flavours and beautiful presentation. Created by Executive Chef Chris Willick of Queen’s Landing, this elegant recipe pairs roasted golden beets with creamy mozzarella and a fragrant pistachio pesto. It’s a light yet refined offering, perfect for warm-weather entertaining or alfresco dining.

Golden Beet Caprese

Serves 4 people

Ingredients:

3-4 Golden Beets
2 balls Fresh Mozzarella
1 small Fennel Bulb
1 ½ cup Pistachio Pesto
Aged Balsamic Glaze
Baby Arugula
Salt
Olive Oil 

Ingredients for Pistachio Pesto:

½ cup Toasted Pistachios
2 cups Basil
½ cup Olive Oil
¼ cup Parmigiano Reggiano
1 – 2 Cloves Garlic
1 – 2 tbsp Fresh Lemon Juice

Method:

1. Roast the beets at 200°C in foil with oil until tender for approximately 45 minutes. Cool, peel, and slice into rounds.
2. To make the pistachio pesto, pulse pistachios and garlic in a food processor. Add the basil, then slowly stream in olive oil until emulsified. Stir in the parmigiano reggiano and lemon juice.
3. To plate this dish, lay a bed of arugula on a plate and then alternate slices of beet and round mozzarella on top
4. Garnish with a pile of shaved fennel (paper thin) over the center. Dot with pistachio pesto and drizzle with aged balsamic.

Tips:

1. As a final touch, finish with a sprinkle of crushed pistachios, sea salt, and a circle of olive oil around the plate.
2. Keep the shaved fennel in ice water with a slice of lemon until the very second you plate. This makes it curl and gives it a much better ‘crunch’ against the soft mozzarella.