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 Beetroot, Olive and Mozzarella Salad Recipe
I want to offer a simple but very tasty salad of beetroot, green olives and mozzarella. It is prepared very quickly, and the result will please you. It can be used as a side dish to meat.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Salad
Salad dressing
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Salad
Salad dressing
Instructions
  1. Grate the beets on a coarse grater or cut into small cubes. For dressing, mix vinegar, olive oil, balsamic, salt, hot pepper in a jar (or cup). Beat until an emulsion forms. Put part of the beetroot on a large plate.
    Grate the beets on a coarse grater or cut into small cubes. For dressing, mix vinegar, olive oil, balsamic, salt, hot pepper in a jar (or cup). Beat until an emulsion forms. Put part of the beetroot on a large plate.
  2. Pour a small amount of dressing over the beets. Chop the mozzarella (I have a baby, cut into four parts), put some of it on the beetroot. Put beetroot, vinaigrette and mozzarella on top.
    Pour a small amount of dressing over the beets. Chop the mozzarella (I have a baby, cut into four parts), put some of it on the beetroot. Put beetroot, vinaigrette and mozzarella on top.
  3. Cut the olives into halves, put them on a salad. Garnish with basil leaves. Chop a couple of leaves.
    Cut the olives into halves, put them on a salad. Garnish with basil leaves. Chop a couple of leaves.
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