Summary

Ingredients

• 4 beets the same size
• 300 g tomato (s)
• 1 onion (s)
• 30 g walnuts
• 3 tablespoon vinegar (white wine vinegar)
• 1 pinch (s) sugar
• 1 pinch (s) salt and pepper
• 150 ml olive oil
• 1 bunch basil
• 2 scoops mozzarella
• 1 clove garlic

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Instructions

1. Cover the beetroot with water, cover and cook for 30-35 minutes, quench, peel and refrigerate. (You can also use the finished, already cooked beetroot)
2. Scald tomatoes in boiling water for a minute, peel them and cut into small cubes. Peel the onions and finely dice them. Peel garlic and chop finely. Chop the walnuts medium coarsely.
3. Mix a vinaigrette from vinegar, salt, sugar, pepper, garlic and olive oil. Add diced tomatoes, walnuts and onions and stir in. Rinse and pluck the basil leaves. Thinly slice the beetroot and mozzarella. Alternate beetroot, mozzarella and basil leaves on a plate. Spread the vinaigrette on top and serve.