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Roasted Beetroot and Mozzarella Salad

A great dish for summer to eat al fresco. This would also work well with the addition of toasted pine nuts, toasted sunflower and pumpkin seeds or some walnuts perhaps.


1 bunch beetroot – about 4 or 5 beets

2 balls of buffalo mozzarella

Mixed salad leaves

Chili flakes

Olive oil

Balsamic vinegar

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