🍽️ Roasted Beetroot Salad with Mozzarella

Name: Roasted Beetroot Salad with Mozzarella
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg young red beets; 4 red onions; 1 tsp peppercorns; 2 tsp mustard seeds; 2 tbsp olive oil; 1 untreated lemon (zest and juice); salt; 100 ml vegetable broth; 1 pinch sugar; 1 bunch arugula; 2 balls mozzarella (125 g each); 2 tbsp pumpkin seeds (for sprinkling)

384 kcal · 30 min · 4 servings

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Ingredients

1 kg young red beets
4 red onions
1 tsp peppercorns
2 tsp mustard seeds
2 tbsp olive oil
1 untreated lemon (zest and juice)
salt
100 ml vegetable broth
1 pinch sugar
1 bunch arugula
2 balls mozzarella (125 g each)
2 tbsp pumpkin seeds (for sprinkling)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Thoroughly wash the beetroot.
3. Peel the beetroot.
4. Remove the ends and stem attachments.
5. Halve the beetroot lengthwise.
6. Take some fresh leaves for decoration.
7. Wash these leaves thoroughly.
8. Remove tough stems or damaged areas.
9. Spin the leaves dry.
10. Set the leaves aside.
11. Peel the onions.
12. Cut the onions into wedges.
13. Put the peppercorns into a mortar.
14. Add the mustard to the mortar.
15. Coarsely crush the peppercorns and mustard.
16. Add the oil to the vegetables.
17. Grate the lemon zest.
18. Add the lemon zest to the vegetables.
19. Mix everything well together.
20. Season the mixture with salt.
21. Fill the mixture into an ovenproof dish.
22. Pour the broth over it.
23. Cover the dish with aluminum foil.
24. Place the dish in the oven.
25. Cook the vegetables for about 50 minutes.
26. Stir the vegetables occasionally.
27. Remove the aluminum foil in the last 5 to 10 minutes.
28. Let the liquid evaporate almost completely.
29. Season the vegetables with sugar.
30. Season the vegetables with lemon juice.
31. Remove the vegetables from the oven.
32. Let the vegetables cool down.
33. Sort through the arugula.
34. Wash the arugula.
35. Remove tough stems or wilted parts.
36. Spin the arugula dry.
37. Drain the mozzarella.
38. Tear the mozzarella into coarse pieces.
39. Mix the cooled vegetables with the arugula.
40. Fold in the mozzarella.
41. Arrange the salad on a plate.
42. Sprinkle the salad with pumpkin seeds.
43. Garnish the salad with the reserved leaves.
44. Serve the salad.

Nutrition per serving

kcal: 384
Protein: 18 g · Fett/Fat: 22 g · Carbs: 26 g