Beet salad with mozzarella
Description
The recipe won't take much time. This delicious salad is prepared in just a few minutes. You can substitute spinach with leafy lettuce and walnuts with peanuts. In any case, the dish will turn out appetizing and colorful. Keep in mind that beet stains the cheese pink, so assemble the dish right before serving. Serve at once.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil or roast the beet in foil in advance and let it cool. I usually do this the night before or in the morning.
- 2
Step 2
Wash the spinach leaves, shake off excess moisture, and place them on a plate.
- 3
Step 3
Peel the boiled beet and rinse it in water. Slice into circles or cubes—your preference. Place between spinach leaves.
- 4
Step 4
Cut the mozzarella into cubes if it's in a wide shape, or into rounds if it's round. Place on a plate.
- 5
Step 5
Place walnut kernels or substitute them with peanuts. If desired, the kernels can be lightly roasted or dried.
- 6
Step 6
Season the dish with salt and pepper, drizzle with olive oil, and garnish with fresh herbs. Serve immediately after preparation, before the beet has time to color the cheese.