Beetroot & mozzarella salad with maple dressing

Beetroot & mozzarella salad with maple dressing

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Prep: 15 mins Cook: 50 mins

More effort

Serves 6
Showcase quality ingredients in this contrasting salad - white Spanish anchovies work with creamy cheese and a sweet dressing

Nutrition and extra info

Nutrition: per serving

  • kcal216
  • fat17g
  • saturates7g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein10g
  • salt0.9g
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Ingredients

  • 4 medium beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 4 garlic clove, squashed
  • 2 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 balls buffalo mozzarella
  • 8 white anchovy, (boquerones)

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 100g bag watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the dressing

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tsp maple syrup
  • 2 tsp sherry vinegar
  • 2 tbsp grapefruit juice

    Grapefruit

    grape-froot

    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • 2 tsp lemon juice
  • small knob ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch allspice

Method

  1. Heat oven to 180C/160C fan/gas 4. Wash the beetroots, removing any dirt, but leave the root and tops on. Set aside the smaller leaves. Wrap each beetroot in foil with ¼ of the garlic and thyme, 1 tsp olive oil and 1 tbsp water. Put on a baking tray in the oven and cook for 50 mins until soft. Remove from the oven and leave to cool. While the beetroots are cooking, whisk together the ingredients for the dressing and set to one side.

  2. Unwrap and peel the beetroots. Cut each into 6 or 8 wedges, then toss with the dressing.

  3. Tear the mozzarella into pieces and arrange with the beetroots and white anchovies on 6 plates, then scatter over the watercress and beetroot leaves.

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