Mozzarella, beetroot & rocket salad

Mozzarella, beetroot & rocket salad

A fresh colourful salad that's just the thing to brighten up a midweek mealtime

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Ready in 10 minutes
Vegetarian

Vegetarian

  1. Video tutorial: Making vinaigrette

Method

  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

Recipe from olive magazine, August 2009.

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Latest comments and suggestions

  • Binder photo 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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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Ready in 10 minutes
Vegetarian

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
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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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