2 medium bocconcini balls, sliced (or another mozzarella variety of your choice)
2 tablespoons balsamic vinegar
salt and pepper
Instructions
Wash and slice the beets into thin rounds.
Steam the beets in a pan until just softened, about 10 minutes.
Heat the grill to low heat and place the steamed beet slices and tomato slices on the grill.
Grill for 3 minutes on both sides.
Remove from grill.
Assemble the stacks starting with a slice of grilled tomato, a slice (or two) of grilled beet, a slice of bocconcini, and a basil leaf. Repeat the sequence to make a "stack". Then repeat the process to make a second stack.
Drizzle each stack with balsamic vinegar and season with a dash of salt and pepper.