Warm salad of mozzarella, beets and potatoes fried in bread crumbs
4 servings
40 minutes
This warm salad combines the tenderness of mozzarella fried in crispy breadcrumbs with the natural sweetness of roasted beets and potatoes. Originating from Italian cuisine, it embodies comfort and gastronomic pleasure. The breaded mozzarella acquires a golden crust, contrasting with the velvety texture of root vegetables enriched with thyme and olive oil aroma. Balsamic vinegar adds a touch of zest, while lemon dressing refreshes the composition. The final touch is tender salad leaves and spinach that make the dish light and harmonious. Such a salad is perfect for a leisurely dinner or festive gathering, bringing a warm atmosphere of Italian hospitality to the table.
1
Preheat the oven to 200 degrees. Boil the beetroot in advance and peel it.
- Beet: 4 pieces
2
In a medium-sized bowl, mix breadcrumbs, lemon zest (grate the peel of 1 lemon finely), a few chili flakes, and a small pinch of fresh thyme leaves, leaving no less than half for later use (besides thyme, any other aromatic herb or dry spices can be used to taste).
- Breadcrumbs: 75 g
- Lemon: 1 piece
- Chili pepper flakes: pinch
- Fresh thyme: pinch
3
Pour the flour into another bowl. In a third bowl, crack the eggs and beat them with a fork.
- Wheat flour: 50 g
- Chicken egg: 2 pieces
4
Pat the mini mozzarella dry with a paper towel, then dip each ball in flour, then in eggs, then in breadcrumbs. Then again in eggs and breadcrumbs for a double layer of coating. Place in a separate dish and let sit for a while.
- Mini mozzarella cheese: 150 g
5
Peel the potatoes, cut them into wedges, drizzle with half the olive oil, and sprinkle with remaining thyme leaves and chili flakes. Mix the potato wedges well by hand so that everything is coated with oil and seasonings. Bake in a preheated oven for 15 minutes.
- Potato: 250 g
- Olive oil: 4 tablespoons
- Fresh thyme: pinch
- Chili pepper flakes: pinch
6
Cut the beet into wedges the same size as the potatoes. Slice the onion into half rings. Add to the potatoes, mix, spray with balsamic vinegar (a spray can be used for convenience), and bake for another 15 minutes. Remove the cooked vegetables from the oven and let them cool slightly.
- Beet: 4 pieces
- Red onion: 1 head
- Balsamic vinegar: 2 tablespoons
7
Mix the remaining olive oil well with the juice of 1 lemon.
- Olive oil: 4 tablespoons
- Lemon: 1 piece
8
In a deep saucepan or non-stick skillet, heat vegetable oil (there should be plenty of oil to properly fry the mozzarella). Using a slotted spoon, immerse the breaded mozzarella balls in batches into the oil and fry for 3-4 minutes until golden brown. Place the cooked mozzarella on a paper towel to drain excess oil.
- Vegetable oil: to taste
9
Mix salad leaves and spinach, distribute them onto 4 plates. Add vegetables, drizzle with oil-lemon dressing, and top with mozzarella. Sprinkle the salad with pumpkin seeds.
- Fresh spinach leaves: 25 pieces
- Salad mix ""Food"": 75 g
- Mini mozzarella cheese: 150 g
- Peeled roasted pumpkin seeds: 1 tablespoon