Mozzarella & Beetroot Salad

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.

Preparation Time:
5 mins
Cooking Time:

One thought on “Mozzarella & Beetroot Salad

  1. Pingback: Menu - Things Emily Loves « Bite Me

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