Roasted Beet and Fresh Mozzarella Salad
Recipe GLPR617bd52f7db785
A vibrant and refreshing salad featuring tender roasted beets tossed with crisp lettuce, cool cucumber slices, and creamy fresh mozzarella. A drizzle of balsamic vinegar and fragrant olive oil brings all the flavors together for a light yet satisfying dish perfect for lunch or dinner.
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Ingredients
1 lb fresh beets, trimmed and cut into 1/2-inch pieces
1 tbsp extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste
1 head lettuce, washed and torn into bite-size pieces
1 cucumber, thinly sliced
1 ball fresh mozzarella (about 8 oz), sliced
2-3 tbsp balsamic vinegar or balsamic glaze
sea salt for finishing
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or nonstick foil.
Spread the cut beet pieces evenly on the prepared baking sheet.
Drizzle the beets with olive oil and season generously with kosher salt and black pepper, tossing gently to coat.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the beets are tender when pierced with a fork.
Remove the beets from the oven and let cool slightly, about 5 minutes.
Divide the torn lettuce evenly among four serving plates or bowls.
Arrange the cucumber slices and roasted beet pieces on top of the lettuce on each plate.
Top each salad with one-quarter of the sliced fresh mozzarella.
Drizzle each salad with balsamic vinegar, then finish with a pinch of sea salt. Serve immediately while the beets are still warm and the mozzarella is fresh.
