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Balsamic Roasted Beetroot and mozzarella Salad recipe

Balsamic Roasted Beetroot & Mozzarella Salad


Balsamic and beetroot are a match made in heaven. Mozzarella gives this simple salad a wonderful richness.

  • Serves: 2 |
    2 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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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

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.