Photography by Darren Bester
Yield: 10, as a side
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
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.
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!
With Summer rapidly approaching and the fear of ‘bearing all’ around the swimming pool re-emerging after hibernating all winter long, I decided it was time to start cutting out the carbs to slim down that stubborn waist line. I was inspired when I saw the beautiful candy-striped beetroots in the veg section at my trusty Mothership and this salad just evolved from there. I must say, I’m quite pleased with the end result … not only is it super healthy but its eye catchingly vibrant in colour, tasty and not so predicatlbe.
3 Candy-Striped Beetroots (washed & scrubbed, top & tailed)
1 Pack Baby Marrow (washed, top & tailed)
1 Pack Snap Peas (washed & halved)
2 or 3 Radishes (washed, top and tailed)
1 Generous Handful of Pomegranates
1 Generous Handful of Sunflower Seeds
1 or 2 Rounds of Feta Cheese (Goats Cheese or Buffalo Mozzarella Balls would also work well)
1 Pack Mung Bean Sprouts
1 Packet Rocket
Juice of 1 or 2 lemons
For the Lemon Zest Dressing:
30mls Olive Oil
15mls Balsamic Vinegar
Zest of 1 lemon, finely grated
10mls fresh lemon juice
Pinch Brown Sugar
2 Cloves Garlic, crushed and finely chopped
Sprinkle of salt & black pepper
Using a mandolin, carefully slice the candy beetroots into thin rounds and submerge in a bowl of lemon juice for 10 minutes. In the mean time, slice each baby marrow in halve lengthways and run down the mandolin creating thing strips, set aside. Now run the radishes along the mandolin, creating beautiful thin little rounds, place in a bowl of cold water until required.
Make the dressing by whisking all the ingredients together. Place rocket leaves on platter, coat with some of the dressing & toss. Remove beets from their lemon bath and scatter over the rocket, togther with the baby marrow slices,snap peas and radishes. Sprinkle over the pomegranates, feta & sunflower seeds. Give another good toss & garnish with Mung Beans. Either Pour over the remainder of the dressing just before serving or serve separately, along side the salad.