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roasted beet and mozzarella salad recipe

Written on Wednesday, August 24, 2016 | 9:11:00 AM

Serves : servings 

Ingredients : 
- 6–8 medium beets, red, yellow or a mix of both
- 1 tsp extra virgin olive oil
- Salt

- 1 shallot, finely chopped
- ⅓ cup (79 ml) extra virgin olive oil
- 2 tbsp (30 ml) white balsamic vinegar
- Salt and freshly ground black pepper
- ½ cup (60 g) ciliegine (mozzarella balls), halved
- 1 large, ripe avocado, pit removed, cubed
- 2 cups (40 g) arugula
- 3 tbsp (10 g) pistachios, chopped
- Preheat oven to 400°F (204°C).

Preparation Method :
1) Wash and trim the beets and pat dry. Place the beets on a piece of foil, enough to wrap around 2–4 beets, making 2–3 foil packets. Drizzle with 1 teaspoon olive oil and a pinch of salt. Wrap the beets tightly and place on a baking sheet. Bake for 50–90 minutes until tender, depending on the size of the beets. Remove from the oven, unwrap and set aside to cool.

2) Once cooled, peel the skin off the beets and slice into large chunks. Place in a bowl.

3) To make the dressing, place the finely chopped shallot in a bowl and whisk in the olive oil, balsamic vinegar and a pinch each of salt and pepper. Whisk until thick and emulsified, and set aside.

4) Place the ciliegine and avocado in the bowl with the beets along with ⅔ of the prepared dressing. Gently toss and let sit for 5 minutes to marinate.

5) Add the arugula to the bowl and toss once more to combine. Divide salad among 4 plates and garnish with pistachios. Drizzle with remaining dressing.


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