Warm Beetroot And Bocconcini Salad

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 medium beetroots, fresh
• 1/3 cup lowfat mozzarella cheese, if available use 4 mozzarella balls, otherwise know as bocconci
• 3 cups lettuce, shredded
• 2 pinches salt
• 1 pinch ground pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 cut beetroot stalks off and slice into chunks leaving skin on.
• 3 place foil onto tray and lay beetroot down. sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
• 4 once beetroot soft leave to cool down for five minutes before peeling skin off.
• 5 slice bocconci balls thin and shred.
• 6 layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
• 7 repeat layers until finished. add salt, pepper , balsamic vinegar and olive oil and stir.
• 8 serve with warm crusty bread.