Roast beetroot and mozzarella salad
Try Jon Rotheram's roast beetroot and baby onion salad with buffalo mozzarella and mint dressing for a gorgeous light supper. As a bonus he tells us how to make beetroot dip in case you have a glut!
Ingredients:
6 small fresh beetroots3 baby onions3 tbsp extra virgin olive oil1 tbsp sea salt2 sprigs fresh thyme2 buffalo mozzarella1 bag baby spinach leaves
For the mint dressing
10g mint10g dill100ml olive oil1 tbsp honeyJuice of half a lemonSalt and pepper to season
Method:
Heat the oven to 200C. Carefully wash the beetroots under cold running water and pat dry with kitchen paper.
Cut away the leaves, making sure to leave a bit more than 1 inch of stalk.
Place the beetroots in a large roasting tray. Sprinkle the olive oil, and roll the beets in it, making sure they are well covered. Sprinkle the salt and add the sprigs of thyme to the tray.
Bake for 40-45 minutes or until the beets are soft but not shrunken. Leave to cool, then rub the skin off with the help of some kitchen paper.
Cut away the root and stalks and slice in half, lengthways.
For the mint dressing, put all the ingredients in a food processor and blitz.
Toss the beetroots and baby onions together in a salad bowl, and add the mint dressing and spinach leaves. Mix the ingredients.
To serve, tear the mozzarella up and scatter over the salad.
Beetroot dip
4 roasted beetroots (or ready cooked), chopped1 clove garlic, grated2 sprigs thyme, leaves picked2 tbsp fresh mint, chopped1/2 tbsp horseradish cream (or to taste)3 tbsp crème fraîcheLemon juice to tasteSalt and pepper to season
Put all ingredients in a food processor and blitz. Serve as a spread on bread, or as a dip.