Beetroot & Mozzarella Salad With Maple Dressing
Roasted Beetroot Salad with Buffalo Mozzarella and White Anchovies is a vibrant and flavorful dish that combines the earthy sweetness of beetroots with the creamy richness of buffalo mozzarella and the briny tang of white anchovies. Roasted to perfection and tossed in a zesty dressing, this salad is both visually stunning and incredibly delicious. Perfect for a light lunch or a colorful side dish, this salad is sure to impress your guests with its beautiful presentation and delightful flavors.
— Constant Cookbook
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
- 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
Instructions
- 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.
- Unwrap and peel the beetroots. Cut each into 6 or 8 wedges, then toss with the dressing.
- Tear the mozzarella into pieces and arrange with the beetroots and white anchovies on 6 plates, then scatter over the watercress and beetroot leaves.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 216 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.9 milligram of sodium
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