Orange Bocconcini And Beetroot Salad Recipes

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

ORANGE, BOCCONCINI AND BEETROOT SALAD

Steps:

• peel orange and slice into segments.
• wash lettuce and drain.
• place lettuce on plate and layer oranges on top.
• tear bocconci balls and apply evenly to plate.
• season with salt, pepper and vinegar.

WARM BEETROOT AND BOCCONCINI SALAD

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.