Mozzarella and Beetroot Salad
6 servings
10 minutes
Salad with mozzarella and beetroot is a simple yet exquisite dish of European cuisine that captivates with its contrast of flavors and textures. The delicate, creamy mozzarella harmonizes with the rich sweetness of beetroot, creating a refined gastronomic pleasure. The roots of this salad can be found in Mediterranean cuisine, where minimalism and natural products are valued above all. Pine nuts add a savory note, while olive oil enhances the softness of the ingredients. Crispy rye bread completes the composition by adding textural variety. This salad is perfect for a light dinner or as an appetizer on a festive table, impressing with its simplicity and elegance.
1
You need to boil or buy already cooked beets.
- Beetroot: 2 pieces
2
Cut the beet into wedges.
- Beetroot: 2 pieces
3
Cut the mozzarella into circles, they should have the same diameter as the beetroot.
- Mozzarella cheese: 2 pieces
4
Then arrange slices of beetroot and mozzarella on a plate, alternating them. Season to taste.
- Beetroot: 2 pieces
- Mozzarella cheese: 2 pieces
- Salt: to taste
5
Drizzle the resulting 'pyramid' with olive oil.
- Olive oil: 30 ml
6
Then sprinkle with pine nuts.
- Pine nuts: 50 g
7
Toast the bread in a pan or toaster until crispy. That's it, all done.
- Rye bread: 2 pieces
