Orange is a classic partner to beetroot - the sweet zestiness works perfectly to balance the deep earthy beetroot flavours, so works beautifully in this fresh salad topped with sweet and smoky shredded beetroot and soft, milky mozzarella.
Shredded Beetroot & Hazelnut Salad With Mozzarella, Oranges & Thyme
Serves: 2
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
- 100g green beans
- 1 orange
- ½ pack Sweet & Smoky Shredded Beetroot
- Large handful of Fresh & Naked Rocket
- 2 sprigs thyme, leaves picked
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp chopped toasted hazelnuts
- 100g Mozzarella
Method:
- Trim and halve the beans and cook in boiling water for 3 minutes, then drain and cool in cold water and drain again. Segment the orange, cutting the flesh from the skin over a bowl to retain the dripping juices.
- In a large bowl combine the beans, orange segments, shredded beetroot and rocket.
- Make the dressing by combining the thyme leaves, vinegar, oil, honey and reserved orange juice. Season and mix well.
- Toss the salad well in the dressing, top with torn mozzarella and serve sprinkled with hazelnuts.
- Cooks tip: Sweet & Smoky Shredded Beetroot is available from Tesco.
Recipe courtesy of www.lovebeetroot.co.uk
Tagged in Recipes