This dish probably doesn’t look or sound all that interesting but it’s the simplicity of it which makes it so superb. There are few ingredients which means even more attention needs to be paid when prepping them and especially with the seasoning. In my house this salad serves 1 person for dinner, as a side if would definitely serve more.
The cooking of the beetroots is completely up to you: Stab multiple times with a knife and then roast at 200 degrees Celsius for an hour. Or boil in hot water until a knife inserted into the beets goes through relatively easily (boil on a high heat for about an hour). Leave the skin on in both cases! Either way: The final product is up to you. We like out beetroot to still have a good bite to it, others prefer it to be soft so that a fork will slide right through it. You decide 😊.
The beets can be prepared the day before and left in the fridge (skins on). Or prepped in the morning and then prepared in the evening (also, skins stay on until it’s time to prep).
The dressing can be made any time on the day and left, covered, on the bench.
We like to serve this with really good German bread: full of seeds and nuts. I’m aware that this kind of bread is not available everywhere but try and get a good sourdough to go with out, or really fresh French baguette. Lather with butter is the obvious instruction that I probably don’t need to mention 😉.
Ingredients
3 small to medium sized cooked beetroots (see instructions above)
1 ball of mozzarella (buffalo or cows milk), drained, dried with a paper towel, cut into halves and then sliced into 1cm diagonal slices
A good handful of fresh basil leaves
2 spring onions, sliced thinly on the diagonal
2 Tbsp olive oil
1.5 Tbsp balsamic vinegar
1 tsp. miso paste
2 tsp. maple syrup
• use a knife to cut the skin off the beetroot. Turning the beetroot on its side, cut into thick wheels (about 1cm thick)
• for the dressing: mix the miso paste with the maple syrup in a bowl until completely combined. Add balsamic vinegar and stir until combined. Drizzle in the olive oil slowly, stirring all the while so that the ingredients emulsify and form a thick-ish dressing
• choose a pretty plate to layer your beetroot onto. Try to avoid too much overlapping, a little is fine though
• drizzle all of the dressing carefully over the beetroot. Layer the mozzarella slices on top, sprinkle the spring onions over the beets and mozzarella
• carefully season with salt and pepper, be careful not to use too much so as not to subtract from the flavour of the dressing
• serve with bread and butter – the easiest meal and yet super tasty!
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