Baked beet salad with mozzarella and mint
2 servings
20 minutes
This salad of roasted beetroot with mozzarella and mint is a true embodiment of the elegance of Italian cuisine. The roasted beetroot reveals its sweetness, harmoniously complemented by the creamy tenderness of mozzarella and refreshing notes of mint and basil. The light acidity of apples and wine vinegar adds a subtle sophistication to the dish, while crunchy slices of carrot provide a textural contrast. This colorful and flavorful dish is perfect for a light summer lunch or as an exquisite appetizer on a festive table. It can be paired with white wine or fresh crusty bread. Italian chefs have valued simplicity and balance of flavors for centuries, and this salad beautifully reflects their gastronomic philosophy.
1
Cut the beet into strips, let it dry for 20-30 minutes, then place in a bowl, season with salt and pepper, and drizzle with olive oil.
- Beetroot: 1 piece
- Olive oil: 20 ml
2
Use a vegetable peeler to slice carrots, drizzle with oil, pile on a parchment-lined baking sheet, place beets around the edges, and bake in a preheated oven at 180°C for 10 minutes.
- Carrot: 1 piece
- Olive oil: 20 ml
3
Cut the apples into strips. Cut the cheese into random pieces of 1-2 cm. Mix 2/3 of the apples, cheese, and beetroot with white wine vinegar and olive oil, and sprinkle with basil and mint.
- Mozzarella cheese: 50 g
- Beetroot: 1 piece
- Wine vinegar: 15 ml
- Olive oil: 20 ml
- Green basil: 10 g
- Fresh mint: 3 stems
4
Place carrot slices on a plate, top with mixed ingredients, add remaining ingredients, spray with vinegar again, generously drizzle with oil, pepper, and add greens.
- Carrot: 1 piece
- Mozzarella cheese: 50 g
- Beetroot: 1 piece
- Wine vinegar: 15 ml
- Olive oil: 20 ml
- Green basil: 10 g
- Fresh mint: 3 stems
