Beetroot & mozzarella salad with maple dressing

Beetroot & mozzarella salad with maple dressing

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
216
protein
10g
carbs
7g
fat
17g
saturates
7g
fibre
1g
sugar
6g
salt
0.9g

Ingredients

  • 4 medium beetroot
  • 4 garlic cloves, squashed
  • 2 thyme sprigs
  • 4 tsp olive oil
  • 2 balls buffalo mozzarella
  • 8 white anchovies, (boquerones)
  • 100g bag watercress

For the dressing

  • 3 tbsp olive oil
  • 4 tsp maple syrup
  • 2 tsp sherry vinegar
  • 2 tbsp grapefruit juice
  • 2 tsp lemon juice
  • small knob ginger, grated
  • pinch allspice

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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.

Recipe from Good Food magazine, September 2012

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