baby beet and fresh mozzarella salad
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Nothing beats fresh beets and spring greens from the farmers' market. This salad can be made with golden or red beets.
yield
4 serving(s)
prep time
15 Min
cook time
50 Min
method
Roast
Ingredients For baby beet and fresh mozzarella salad
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1 lbbaby beets, trimmed, scrubbed and cut into quarters
- MARINADE
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2 Tbspwhite or red wine vinegar
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3 Tbspwater
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2 clovegarlic, minced
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1/2 Tbspsalt
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4 sprigfresh thyme or oregano
- DRESSING
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1 clovegarlic, minced or grated
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1 tspDijon mustard
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3 Tbspolive oil
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2 Tbspwine vinegar
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1/4 - 1/2 tspkosher salt
- TO SERVE
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5 ozarugula or mixed spring greens, torn
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8 ozfresh mozzarella, torn into pieces
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1/4 ctoasted pine nuts or walnut pieces
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1shallot, minced
How To Make baby beet and fresh mozzarella salad
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1Marinate: Place beets and marinade ingredients into covered, oven-proof pan or casserole. Roast for 50 minutes or until tender. Uncover and cool.
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2Dressing: Add the garlic, mustard, oil, vinegar, and salt to a large bowl. Whisk to combine. Add the greens and beets to the dressing and toss gently to coat.
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3Serve: Place the salad on a large platter and scatter the mozzarella around the sides. Sprinkle with the pine nuts and chopped shallots.
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4Note: if you don't want to heat up your house, simmer beets in marinade ingredients on the stove until tender. Add more water if needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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