Vegetarian recipes: Beetroot, hazelnut and mozzarella salad

Orange is a classic partner to beetroot – the zestiness works perfectly to balance its earthy taste. And a generous serving of good quality mozzarella can only stand to improve a salad. Best bit? It’s done in 15.

Serves 2
100g green beans
1 orange
½ pack Sweet & Smoky Shredded Beetroot
Large handful of Fresh & Naked Rocket
2 sprigs thyme, leaves picked
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp honey
1 tbsp chopped toasted hazelnuts
100g Mozzarella

Method

1. Trim and halve the beans and cook in boiling water for 3 minutes, then drain and cool in cold water and drain again. Segment the orange, cutting the flesh from the skin over a bowl to retain the dripping juices.

2. In a large bowl combine the beans, orange segments, sliced beetroot and rocket.

3. Make the dressing by combining the thyme leaves, vinegar, oil, honey and reserved orange juice. Season and mix well. Toss the salad well in the dressing, top with torn mozzarella and serve sprinkled with hazelnuts.

With thanks too www.lovebeetroot.co.uk

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Summary

Recipe Name

Beetroot, hazelnut and mozzarella salad

Author Name

Roisin Dervish-O'Kane

Published On

2015-08-21