Warm Beetroot and Bocconcini Salad

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READY IN: 38mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees celsius.
  • Cut beetroot stalks off and slice into chunks leaving skin on.
  • 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.
  • Once beetroot soft leave to cool down for five minutes before peeling skin off.
  • Slice bocconci balls thin and shred.
  • Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
  • Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
  • Serve with warm crusty bread.
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