In a Jiffy

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Ritu Dalmia is a popular chef and owner of ‘Diva’, one of the finest Italian restaurants in Delhi. She has also also hosted the television shows Italian Khana and Travelling Diva, which aired on NDTV Good Times. Ritu Dalmia is also a successful author, having published several cook books.

Beetroot Summer Salad

Ingredients

1 medium beetroot
15 ml extra virgin olive oil
10 ml balsamic vinegar
A handful of fresh thyme or oregano
Salt for seasoning
Pepper for seasoning
50g mozzarella cheese

 Preparation

STEP 1:
Pre-heat the oven at 180*c.

STEP 2:
Boil the unpeeled beetroot for about an hour until tender.

STEP 3:
Mix the olive, balsamic vinegar, herbs, salt & pepper in a bowl to make a marinade.

STEP 4:
Peel the beetroot and rub with the oil marinade.

STEP 5:
Roast in the oven for 20-30 minutes, remove and let it cool.

STEP 6:
To assemble the salad, slice the beetroot as thinly as possible. Slice the mozzarella cheese in equally thin pieces. On a flat platter lay out slices of mozzarella and beetroot, arranging them alternately. Drizzle with the remaning marinade.

STEP 7:
Top with the toasted nuts and serve.

 

Volume 2 Issue 3

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