Backyard Farms

Where to Buy

Tomato, Beet and Cherry Caprese Salad

  • Prep Time: 10 minutes
  • Cooking Time: 0 minutes
  • Serves 4
Tomato, Beet and Cherry Caprese Salad


  • 1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
  • 1 cup Love Beets cooked beets, cut into wedges
  • 1 cup fresh cherries, stemmed, pitted and halved
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1/2 cup almonds
  • 1/2 cup fresh basil leaves, torn
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


Add the tomatoes, beets, cherries, mozzarella, almonds and basil to a large bowl. Toss gently to combine. Add the olive oil, balsamic vinegar, salt and pepper. Toss until everything is well coated.

This salad can be served immediately. Or covered and refrigerated for up to 4 hours before serving.


Note: If Love Beets are not available in your area, or you have fresh ones on-hand, here’s how to prepare your own. 

Pre-heat your oven to 400°F. Trim and peel three small- medium sized beets, then cut each one into 6-8 wedges. Toss the beet wedges with 1 tablespoon of extra-virgin olive oil and 1/4 teaspoon each kosher salt and black pepper. Add the wedges to a baking pan and roast in your pre-heated oven for 20 minutes, stirring once halfway through. Remove and set aside to cool completely before using.


Liz Harris, Floating Kitchen

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.