Beet Salad (Caprese)

Beet "salad" seems to mean beet caprese at most restaurants. Which I'm totally not complaining about- its flippin amazing! Therefore, I had to recreate and share. I roasted red and golden beets for 45 minutes (I highly recommend tin foil, as roasting's a hot mess), then let them cool a bit, sliced them and served with buffalo mozzerella, the RFD vinegrette and some chiffonade sliced basil. Throw some candied walnuts on the plate and voila! Ah-maz-ing starter! Perfect for making while you have beets in the house for Beet Burgers. If you're a newbie to beet roasting like I was, there's directions here.