Roasted Beet Salad with Mozzarella and Mint
Appetizers • Italian
Description
Roasted Beet Salad with Mozzarella and Mint
Ingredients
- Beet 1 piece
- Carrot 1 piece
- Mozzarella Cheese 0 oz
- Fresh Mint 3 stems
- Fresh Basil 0 oz
- Wine Vinegar 0 fl oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the beet into strips, let it dry for 20–30 minutes, then place it in a bowl, season with salt and pepper, and drizzle with olive oil.
Step 2
Using a vegetable peeler, slice the carrot into ribbons, drizzle with oil, and pile onto a baking sheet lined with parchment paper. Arrange the beets around the edges of the baking sheet and place in a preheated oven at 180°C (356°F) for 10 minutes.
Step 3
Cut the apples into strips. Cut the cheese into random pieces of 1–2 cm. Mix 2/3 of the apples, cheese, and beets, drizzling with white wine vinegar and olive oil, and sprinkle with basil and mint.
Step 4
On a plate, arrange the carrot ribbons, top with the mixed ingredients, add the remaining ingredients, drizzle with vinegar again, generously drizzle with oil, season with pepper, and add herbs.
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