Chocolate & Earl Grey torte
Never before has it been so easy to impress - this soft-centered torte can be made ahead and frozen or baked from scratch in just an hour
Beetroot & mozzarella salad with maple dressing
Serves 6
More effort
Prep:
Cook:
Showcase quality ingredients in this contrasting salad - white Spanish anchovies work with creamy cheese and a sweet dressing
Skip to ingredients
- 4 medium beetroot
- 4 garlic clovessquashed
- 2 thymesprigs
- 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 grapefruitjuice
- 2 tsp lemon juice
- small knob gingergrated
- pinch allspice
Nutrition: per serving
- kcal216
- fat17g
- saturates7g
- carbs7g
- sugars6g
- fibre1g
- protein10g
- salt0.9glow
Method
step 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.
step 2
Unwrap and peel the beetroots. Cut each into 6 or 8 wedges, then toss with the dressing.
step 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.
