Summary

Ingredients

• 2 beetroot, (cooked)
• 1 scoop mozzarella
• 2 tomato (s)
• 20 g pistachios
• 0.5 ½ bunch basil
• 2 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• 1 onion (s)
• salt
• pepper
• sugar

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Instructions

1. Blanch the tomatoes, quench, peel, quarter, core and cut into small cubes. Finely dice the onion. Mix the vinegar, salt, pepper, a pinch of sugar and olive oil into a vinaigrette. Stir in the diced tomatoes, onion and pistachio nuts. Refrigerate.
2. Cut the beetroot and drained mozzarella into thin slices. Alternate beetroot, mozzarella and basil leaves on a plate. Spread the tomato vinaigrette on top and serve.