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.
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