Mozzarella, beetroot & rocket salad

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olive magazine

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1. Video tutorial: Making vinaigrette

1. Divide the rocket, cheese and beetroot between 2 plates. Whisk the vinegar and mustard together then whisk in 2 tbsp olive oil and season.
2. Drizzle over the salads then scatter over pine nuts.

Per serving

396 kcalories, protein 16.9g, carbohydrate 13.2g, fat 30.9 g, saturated fat 10.3g, fibre 3g, salt 1.18 g

Latest comments and suggestions

• Ros

  17 September 2009

  Ros commented on this recipe

  Have made this using a mild goat's cheese before, which was delicious. Looking forward to trying it with mozzarella.

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Ingredients

• 50g bag rocket
• 1 ball mozzarella , torn into pieces
• 4 vac-packed cooked beetroot , cut into wedges
• 2 tbsp red wine vinegar or sherry vinegar
• 1 tsp Dijon mustard
• olive oil
• 2 tbsp pine nuts , toasted

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 50g bag rocket
• 1 ball mozzarella , torn into pieces
• 4 vac-packed cooked beetroot , cut into wedges
• 2 tbsp red wine vinegar or sherry vinegar
• 1 tsp Dijon mustard
• olive oil
• 2 tbsp pine nuts , toasted

Per serving

396 kcalories, protein 16.9g, carbohydrate 13.2g, fat 30.9 g, saturated fat 10.3g, fibre 3g, salt 1.18 g

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