Mozzarella, beetroot and rocket salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 50g bag rocket
- 1 ball mozzarella, torn into pieces
- 4 vac-packed cooked beetroot, cut into wedges
- 2 tbsp red wine or sherry vinegar
- 1 tsp Dijon mustard
- olive oil
- 2 tbsp pine nuts, toasted
Method
- STEP 1
Divide the rocket, cheese and beetroot between 2 plates. Whisk the vinegar and mustard together then whisk in 2 tbsp olive oil and season. Drizzle over the salads then scatter over pine nuts.
