Warm crispy salad with fried mozzarella, beets, new potatoes and arugula
4 servings
30 minutes
This warm crispy salad is a true embodiment of Italian gastronomic elegance. It combines the velvety sweetness of roasted beets, the light spiciness of arugula, and the softness of young potatoes, topped with golden crispy balls of fried mozzarella. The slight acidity of balsamic vinegar and the freshness of lemon complement the dish, revealing its complex yet harmonious flavor. This salad can be served as a standalone dish or as an exquisite appetizer, perfect for cozy evenings or festive gatherings. Its history absorbs the traditions of Mediterranean cuisine, where fresh, quality ingredients are transformed into a true art of taste.
1
Boil the beetroot in a pot of boiling water until cooked. Cool, peel, and cut into quarters.
- Beetroot: 4 pieces
2
Preheat the oven to 200 degrees.
3
In a small bowl, mix breadcrumbs, grated zest from 1 lemon, a large pinch of chili flakes, and some crushed thyme. Lightly salt and pepper. In another bowl, add flour, and in a third bowl, lightly beat the eggs.
- Crushed breadcrumbs: 75 g
- Lemon: 1 piece
- Chili flakes: pinch
- Fresh thyme: 5 tablespoon
- Wheat flour: 50 g
- Chicken egg: 2 pieces
4
Dry the mozzarella balls well with a paper towel. First, coat them in flour, then in egg, and then in breadcrumbs. Repeat this process with each ball twice.
- Mini mozzarella (bocconcini/ciliegine): 150 g
5
Place the halved potatoes on a baking sheet. Drizzle with half the olive oil, sprinkle with a pinch of chili flakes and a small amount of thyme leaves. Season with salt and pepper. Mix and bake in the oven for 15 minutes. Stir again, add the beet and large pieces of onion, drizzle with vinegar, and bake for another 15 minutes.
- New potatoes: 250 g
- Olive oil: 4 tablespoons
- Chili flakes: pinch
- Fresh thyme: 5 tablespoon
- Beetroot: 4 pieces
- Red onion: 1 head
- Balsamic vinegar: 2 tablespoons
6
Transfer the vegetables to a plate, and squeeze lemon juice onto the baking sheet, mixing it with the remaining olive oil for dressing.
- Lemon: 1 piece
- Olive oil: 4 tablespoons
7
In a pot, heat a large amount of vegetable oil and fry the mozzarella for 3-4 minutes until golden brown. Place on a paper towel.
- Vegetable oil: to taste
8
Place arugula on the plate, then top with vegetables and drizzle with lemon dressing from the tray. Add hot mozzarella balls on top and sprinkle with seeds. Serve.
- Rocket (arugula): 100 g
- Pumpkin seeds (pepitas): 1 tablespoon
