Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. For beetroot salad with mozzarella and arugula, we will need: boiled or baked beetroot in foil, mozzarella in balls, arugula and sesame. Rinse and dry the arugula.
Step 2:
Remove the mozzarella from the brine and dry it.
Step 3:
Pre-boil the beetroot or bake it in the oven in foil until ready. Cool the finished beets, peel and cut into thin slices.
Step 4:
Marinade. For the marinade, we will need: olive oil, honey and white wine vinegar (can be replaced with apple vinegar).
Step 5:
Combine olive oil with white wine vinegar and honey. Mix everything thoroughly.
Step 6:
Pour the beetroot marinade, mix and leave for 15-20 minutes.
Step 7:
Put arugula on a serving dish. Place beetroot slices and mozzarella balls on the arugula.
Step 8:
Lightly pour the remaining beetroot marinade over the salad and sprinkle with sesame seeds.
Spring bright salad - will help to get in good shape and clean the body of toxins. The diet can be not only useful, but also extremely tasty. Also, the salad is perfect for those who observe the fast.
Sesame can not be sprinkled, but I still recommend cooking with it. This gives the salad additional flavors.
I myself now cook such a salad almost every other day - I liked it so much. And photographing him is a pleasure, he looks so bright and exquisite.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Honey - 400 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Arugula - 25 kcal/100g
- Mozzarella - 280 kcal/100g
