Orange Bocconcini And Beetroot Salad Recipes

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WARM BEETROOT AND BOCCONCINI SALAD



Warm Beetroot and Bocconcini Salad image

A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!

Provided by Mel Bedggood

Categories     Lunch/Snacks

Time 38m

Yield 3 serving(s)

Number Of Ingredients 7

3 medium beetroots, fresh
1/3 cup lowfat mozzarella cheese, if available use 4 mozzarella balls, otherwise know as bocconci
3 cups lettuce, shredded
2 pinches salt
1 pinch ground pepper
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 180 degrees celsius.
  • Cut beetroot stalks off and slice into chunks leaving skin on.
  • Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
  • Once beetroot soft leave to cool down for five minutes before peeling skin off.
  • Slice bocconci balls thin and shred.
  • Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
  • Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
  • Serve with warm crusty bread.

Nutrition Facts : Calories 67.3, Fat 4.7, SaturatedFat 0.6, Sodium 152, Carbohydrate 6, Fiber 1.5, Sugar 4.3, Protein 1.3

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