A light and colourful salad that’s easy to assemble in minutes. The peppery flavour of the rocket leaves goes well with the sweet beetroot and mild mozzarella. I didnt make me drool but it is definitely nice and looks pretty (if you make it up at the last second before the beetroot and mozzarella have a chance to come into to much contact).
- 140-150g bag rocket salad mix
- 6 fresh cooked beetroot in mild malt vinegar, sliced
- 150g ball fresh mozzarella cheese, drained and torn into pieces
- 10 black olives, stoned
- 4 tbsp olive oil
- Sea salt & fresh ground black pepper
- 4 sprigs mint
1 Arrange the rocket salad in a large bowl or on a serving dish.
2 Dot the beetroot ‘coins’ around the leaves, and scatter the mozzarella on top.
3 Drizzle over with the olive oil and season to taste.
4 Tear up the mint leaves and scatter over the top.