Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

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This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!