Mozzarella, beetroot and rocket salad
Published: December 19, 2014 at 2:31 PM
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serves 2
Easy
Total time: 10 mins
0 reviews
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This quick and easy Italian salad is perfect for a light lunch or supper and is ready in just 10 minutes. Serve on its own, or with crusty bread.
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Ingredients
Nutrition
-
50g bag rocket
-
1 ball mozzarella
torn into pieces
-
4 vac-packed cooked beetroot
cut into wedges
-
2 tbsp red wine or sherry vinegar
-
1 tsp Dijon mustard
-
olive oil
-
2 tbsp pine nuts
toasted
Nutrition: per serving
- kcal396
- fat30.9g
- saturates0g
- carbs13.2g
- sugars0g
- fibre3g
- protein16.9g
- salt1.18g
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Method
-
step 1
Divide the rocket, cheese and beetroot between 2 plates. Whisk the vinegar and mustard together then whisk in 2 tbsp olive oil and season. Drizzle over the salads then scatter over pine nuts.
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