Roast Beet Caprese, and a Cup of Sangria

Every once in a while I have to throw a party.

the happy jar of sangria

the happy jar of sangria

And go all out.

appetizers of joy

appetizers of joy

Everybody dropped by that were in the neighborhood.

Everybody dropped by that were in the neighborhood.

You may remember — salivating — along with my friends

dessert first!!!

dessert first!!!

when you saw this rose tea infused deglet noor date chocolate fudge in a post awhile back.

And after a cup or two of sangria

here’s what a lot of people may have eaten  – plates laden –

though, I saw some sneaky fingers early around the desserts. 🙂

ginger roast sockeye salmon cucumber canapes with wasabi mayo

ginger roast sockeye salmon cucumber canapes with wasabi mayo

party plate

a hefty party plate

One of my very favorite offerings to friends was the roast beet caprese I made on a whim.

 It’s so easy, a little unexpected, and absolutely fabulous!

Start with lovely beets. Roast ’em in a hot oven, with olive oil, sliced garlic, smoked paprika and salt.

Cool, peel, and slice. Then slice fresh mozzarella,

or for vegans try sliced tofu marinated in a little olive oil and lemon juice.

Chiffonade fresh basil. (Roll up a handful into a tight log on the cutting board, then slice in thin ribbons)

Stack the mozzarella a-top beet slices, scatter with basil, drizzle with a little nice olive oil, and grind a few twists of fresh pepper over the top.

The earthiness of the beets is perfect in this classic Italian combo. Go ahead, have one!

Then come outside and watch the fairy house building extension of the party.

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