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Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby beetroot
Olive oil
Sea salt
Buffalo mozzarella
Wild rocket
Toasted walnuts
1 T Dijon mustard
2 cloves crushed garlic
1 T red-wine vinegar
¼ cup olive oil

Method

Preheat the oven to 180°C.

Wrap baby beetroot in tinfoil with a little olive oil and sea salt. Roast for 40 minutes, or until sweet and caramelised. Arrange the beetroot on a platter.

Top with torn buffalo mozzarella, wild rocket and toasted walnuts.

Whisk together Dijon mustard, cloves crushed garlic, red-wine vinegar and olive oil, season and drizzle over the salad.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Cinnamon crumb cake with maple glaze

White anchovy, broccoli and pine nut pasta

Rice pilau with spring vegetables

Blue cheese Waldorf salad

Endive, fennel, celery and blue cheese salad

Simple green pea salad with honey dressing

Rocket-and-pesto pasta

Guava and chocolate layer cake

Cashew caramel apple custard

Asian laksa curry with toasted cashews

Gorgonzola and Serrano ham

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

Ingredients

Method