Serve this colorful salad at a summer garden party, with crusty bread for sopping up the juices and sparkling rose. The only cooking required is for the beet, which can be peeled and boiled until knife tender, or you can look for cooked beets (sold in vacuum packs) at your local supermarket. The beet, tomatoes, and mozzarella are cut into cubes, sprinkled with lightly toasted sesame seeds and chopped cilantro, and drizzled with a balsamic vinaigrette.