Beetroot salad with mozzarella
1 serving
5 minutes
Beetroot salad with mozzarella is a harmony of flavors and textures inspired by Russian culinary traditions. Its roots trace back to simple village recipes where beetroot was always an important ingredient rich in nutrients. This dish combines the sweet tenderness of boiled beetroot, fresh parsley and cilantro greens, the spicy aroma of sesame, and the balanced acidity of wine vinegar. Mini mozzarella adds creamy softness, while green peas provide a light textural variation. Dressed with olive oil and spices, this salad becomes a great addition to any table, bringing lightness and sophistication. It can be served as a standalone dish or as an appetizer to main courses, highlighting the richness of Russian gastronomy.
1
Chop the cilantro and parsley and place them in a shallow dish.
- Parsley: 0.3 bunch
- Cilantro: 0.3 bunch
2
Slice the beetroot into thin slices using a vegetable slicer.
- Boiled beetroot: 40 g
3
Add beetroot to the greens.
- Boiled beetroot: 40 g
- Parsley: 0.3 bunch
- Cilantro: 0.3 bunch
4
Season with sesame.
- Sesame seeds: pinch
5
To salt.
- Sea salt: pinch
6
Sprinkle with wine vinegar (1 tsp).
- White wine vinegar: 2 teaspoons
7
Add mini mozzarella.
- Mozzarella cheese: 75 g
8
Pour olive oil into a deep container.
- Extra virgin olive oil: 1 tablespoon
9
Add wine vinegar.
- White wine vinegar: 2 teaspoons
10
Add black pepper. Mix thoroughly.
- Ground black pepper: pinch
11
Dress the salad with the prepared sauce.
- Extra virgin olive oil: 1 tablespoon
- White wine vinegar: 2 teaspoons
- Ground black pepper: pinch
12
Add peas and serve.
- Canned green peas: to taste
