Sometimes the best dishes are the ones you just make up on a whim. I had two beetroots left in my fridge after the beetroot bread frenzy. If you add to that some lonely abandoned spinach and mozzarella you can actually make something from these three. Naturally I went for a salad. It’s a yummy refreshing salad with gorgeous juicy colours. You may think mozzarella is a bit bland and if you want you can kick in some goat cheese as well but here I think it works just so well because you have different textures of that cheese. You have crispy fried and spiced mozzarella as well as gooey soft pillow directly on your beetroot. The beetroots have a hint of sweet from honey while hazelnuts will give a bit of a kick having been sprinkled with cayenne pepper. Give it a go and find out for yourself.
- 2 handfuls of fresh spinach
- 220 gr mozzarella
- a handful of hazelnuts
- cayenne pepper
- 2 cooked beetroots
- olive oil
This salad will be done in layers and your fist layer is spinach. This is the most simple part as you just grab two handfuls of spinach, give them a wash and dry well. Then arrange on your plate anyway you like, you can do it orderly or just plop the whole bunch in the middle.
Second layer is fried mozzarella cheese. Either buy ready mozzarella balls or cut your mozzarella into smaller squares. Then prepare one bowl of flour spiced with dried oregano, basil and salt. Second bowl will have some breadcrumbs and finally in third put one egg and whisk it a little bit until it becomes pale. Now dip your mozzarella cubes as follows: flour mixture, egg, breadcrumbs, egg, breadcrumbs. Heat some olive oil on a pan and fry the mozzarella balls a minute or two on each side. Put on a paper towel to get rid of the excess of oil.
Time for the beetroots and oozy mozzarella. Beetroots should already be cooked, we just want to spice it and make mozzarella melt on it so prepare a baking tray and drizzle a little bit of olive oil. Cut two beetroots into half centimeter slices, do the same with mozzarella and layer them on each other as if you were making ratatouille. Spice with basil, oregano and some salt. Drizzle little bit of honey and olive oil on top. The olive oil, spices and honey will not only add taste to the beetroot but also will mix with the lovely dark pink juice that will come out of the beetroot while baking and that will be the dressing for our salad later. Bake for 5-10 minutes in a pre-heated oven at 200C.
Finally take some hazelnuts (a handful is enough) smash them into smaller pieces and mix with a bit of olive oil and cayenne pepper. Put this mixture on a baking paper and roast in the oven, at same temperature for a couple of minutes. You just want to brown them so check constantly to make sure you don’t burn them.
Now that all your salad components are ready, arrange them on your plate any way you like. Don’t forget to drizzle everything with that yummy dressing you got from baking the beetroot.