Starters & Light meals

Warm beetroot and mozzarella salad

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 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

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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