Mozzarella, beetroot & rocket salad

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olive magazine

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Recipe by olive magazine

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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

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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

Ready in 10 minutes

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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