Grate beets on a large grater, or cut into small cubes.
For refueling in a jar (or Cup) mix, vinegar, olive oil, balsamic, salt, hot pepper. Beat until emulsified.
On a large plate to lay out the part of the beet.
Beet pour a little dressing.
Mozzarella chop (I have baby, cut into four parts), put part on beets.
On top of the beets, vinaigrette and mozzarella.
Olives cut into halves, put on a salad.
Garnish with Basil leaves.
A couple of leaves to grind.