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Balsamic Roasted Beetroot & Mozzarella Salad
Balsamic and beetroot are a match made in heaven. Mozzarella gives this simple salad a wonderful richness.
- Serves: 2 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
Ingredients
Roasted beetroot
3–4 medium-sized beetroot
4 Tbsp (60 ml) good-quality balsamic vinegar
zest of ½ an orange
freshly ground salt and milled black pepper
1 tsp (5 ml) honey
1 sprig of fresh rosemary
Mozzarella salad
1 x large 125-g fior di latte mozzarella cheese ball, broken by hand into bite sized chunks
a handful of fresh watercress
a few fresh basil leaves
a sprinkling of crimson micro greens
2 Tbsp (30 ml) extra virgin olive oil
freshly ground salt and milled black pepper
Method
Preheat the oven to 180 °C.
Peel the beetroot and cut into quarters or wedges. Make a tin foil parcel and place the beetroot in it, then pour over the vinegar, scatter with orange zest, season with salt and pepper and drizzle over the honey and the sprig of rosemary. Close up the parcel, place on a baking tray and bake for approximately 1 hour. Remove from the oven and allow to cool, reserving any juices for dressing the salad.
To assemble the salad, arrange the mozzarella, watercress, basil leaves and salad leaves on two plates and dress with the olive oil and roasting juices from the beetroot. Season with salt and pepper and serve immediately.
