Broad Bean, Mangetout, Pea And Roasted Beetroot Salad With Mozzarella
This vibrant and refreshing salad combines the earthy flavors of roasted heritage beetroots with the freshness of broad beans, peas, and mangetout. Topped with creamy buffalo mozzarella and a tangy blue cheese dressing, this dish is a delightful balance of sweet and savory notes. Perfect for a light and nutritious meal, this salad is sure to brighten up any table with its colorful presentation and delicious combination of ingredients.
— Constant Cookbook
Ingredients
- 4 heritage beetroots
- 2 tbsp olive oil
- 500g/1lb 2oz broad beans
- 200g/7oz mangetout
- 200g/7oz fresh peas
- 50g/1¾oz baby spinach
- 4 balls buffalo mozzarella
- 30g/1oz French dressing
- 30g/1oz honey
- 30g/1oz white balsamic vinegar
- 500ml/18fl oz vegetable oil
- 5g shallot
- ½ garlic
- 1 tsp chopped basil
- 1 tsp chopped thyme
- 1 tsp chopped chives
- 1 tsp chopped parsley
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft.
- Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.
- Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth.
- Blanch the broad beans in boiling water for a couple of minutes and then drain.
- Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.
- Make the blue cheese dressing by blending all the ingredients together in a blender until smooth.
- Place the beans, mangetout and peas in a large serving bowl.
- Scatter over the pieces of torn mozzarella, shallots and beetroot.
- Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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