Fresh beetroot is packed with goodness, it’s rich in potassium and magnesium and contains betaine which helps detox your liver, giving you an energy boost
1 medium beetroot
15 ml extra virgin olive oil
10 ml balsamic vinegar
A handful of fresh thyme or oregano
Salt for seasoning
Pepper for seasoning
50 gm mozzarella cheese
A few roasted pumpkin seeds or walnut or pinenuts
Preheat the oven to 180°C.
Boil the unpeeled beetroot for about an hour until tender.
Mix the olive, balsamic vinegar, herbs, salt and pepper in a bowl to make a marinade.
Peel the beetroot and rub with the oil marinade.
Roast in the oven for 20-30
minutes, remove and let it cool.
To assemble the salad, slice the beetroot as thinly as possible. Slice the mozzarella cheese in equally thin pieces.
On a flat platter, lay out slices of mozzarella and beetroot, arranging them alternately.
Drizzle with the remaining marinade.
Top with the toasted nuts and serve.
You could also replace the mozzarella with crumbled goat cheese, feta or parmesan. Do not assemble too far in advance as the colour of the beetroot will bleed into the cheese.
Dalmia is a television chef and cookbook author. As told to Zofeen Maqsood