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🥗 Fruity Beetroot Salad with Mozzarella

335 kcal · 30 min · 4 servings

Ingredients

• 3 beetroot (pre-cooked)
• 1 red-skinned apple
• 1 tbsp lemon juice
• 1 handful arugula
• 2 balls buffalo mozzarella (approx. 125 g each)
• coarse sea salt
• pepper (from the mill)
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil

Instructions

1. 1. Slice the beetroot into rounds about 1 cm thick.
2. 2. Wash the apple thoroughly.
3. 3. Remove the core of the apple using a corer.
4. 4. Slice the apple into very thin rounds.
5. 5. Drizzle the apple slices immediately with lemon juice to prevent browning.
6. 6. Wash the arugula.
7. 7. Shake the arugula dry.
8. 8. Place four beetroot slices on a long platter.
9. 9. Top the beetroot layers with the apple slices.
10. 10. Drain the mozzarella.
11. 11. Slice the mozzarella.
12. 12. Place one mozzarella slice on each beetroot stack.
13. 13. Season the salad with salt and pepper.
14. 14. Drizzle the salad with vinegar and oil.
15. 15. Garnish the salad with the arugula.
16. 16. Serve the salad.

Nutrition per serving

• kcal: 335
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 18 g