Beetroot – Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium beetroot
- 375 g mozzarella, preferably from the buffalo
- 1 bunch chives
- 6 tablespoon olive oil
- 1 lemon (s), untreated
- some sea salt, coarse
- 1 pinch (s) sugar
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot as a whole tuber with the skin in salted water for about 50 minutes. Then quench, peel and cut into slices about 1 cm thick.
- Drain the mozzarella and cut into slices. Arrange both alternately like roof tiles on a plate.
- Cut the chives into fine rolls. Mix well with the olive oil, the grated zest and the juice of the lemon as well as a pinch of sugar and pepper and a little coarse sea salt.
- Pour this marinade over the beetroot and mozzarella and leave to stand for 5 minutes before serving and sprinkle with a little more coarse sea salt.
- Fresh baguette goes well with it.
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