Warm Beetroot And Bocconcini Salad

1. 1

   Preheat oven to 180 degrees celsius.

2. 2

   Cut beetroot stalks off and slice into chunks leaving skin on.

3. 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. 4

   Once beetroot soft leave to cool down for five minutes before peeling skin off.

5. 5

   Slice bocconci balls thin and shred.

6. 6

   Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.

7. 7

   Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.

8. 8

   Serve with warm crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.