Last weekend gave us a very short glimpse of what summer used to be like. If summer ever returns, then this is great for eating al fresco. This would also work well with the addition of toasted pine nuts, toasted sunflower and pumpkin seeds or some walnuts perhaps.
The earthy beetroot, freshness of the mozzarella and sweetness of the balsamic work a treat.
1 bunch beetroot – about 4 or 5 beets
2 balls of buffalo mozzarella
Mixed salad leaves
Juice of half a large lemon
salt and black pepper
Heat the oven to 200C, drizzle the beetroot with a little olive oil then roast for about an hour until cooked through and the skin is blackened and crispy. Allow to cool a little then remove the skin.
Cut the skinned beetroot into quarters (or smaller if very large).
Drain the mozzarella and pat dry with some kitchen paper then tear into chunks.
Take four large plates of bowls and arrange the leaves equally across the four plates.
Now add the beetroot, then the torn chunks of mozzarella.
In a small bowl mix olive oil and balsamic – in a ratio of about 3 oil to 1 vinegar. Add the lemon juice, salt and ground pepper.
Drizzle the dressing over the salads then sprinkle a few chili flakes over.
Serve with warm breads