Warm beetroot and mozzarella salad
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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