Warm Beetroot and Bocconcini Salad

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READY IN: 38mins
Recipe by Mel Bedggood

A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!

Ingredients Nutrition


  1. Preheat oven to 180 degrees celsius.
  2. Cut beetroot stalks off and slice into chunks leaving skin on.
  3. Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
  4. Once beetroot soft leave to cool down for five minutes before peeling skin off.
  5. Slice bocconci balls thin and shred.
  6. Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
  7. Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
  8. Serve with warm crusty bread.

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