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
Beetroot – Mozzarella
Beetroot – Mozzarella

Instructions

  1. 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.
  2. Drain the mozzarella and cut into slices. Arrange both alternately like roof tiles on a plate.
  3. 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.
  4. 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.
  5. Fresh baguette goes well with it.

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