Beet Caprese Salad with Lemon Basil Dressing

What to do

1. Prepare the dressing by blending the ingredients in a small blender until smooth. Taste for flavor and add sea salt to taste. Refrigerate until ready to use.
2. Pour the balsamic vinegar into a small skillet or saucepan and heat over medium-high. Bring to a boil, then reduce the heat to a simmer and cook 8 to 10 minutes, stirring occasionally, until reduced. Allow vinegar to cool (it will continue to thicken as it sits).
3. Layer the heirloom tomato, beet, and mozzarella slices on a serving dish, along with the fresh basil leaves. Drizzle with reduced balsamic and lemon-basil dressing. Sprinkle with sea salt and serve.