beetroot caprese

Name: beetroot caprese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Organic Orange; 1 TABLESPOON light balsamic vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 Spring onion; 50 g Walnut kernels; 20 g fresh horseradish; 250 g Mozzarella; 300 g cooked beetroot (vacuum-packed)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Organic Orange
1 TABLESPOON light balsamic vinegar
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 Spring onion
50 g Walnut kernels
20 g fresh horseradish
250 g Mozzarella
300 g cooked beetroot (vacuum-packed)

Directions

1
Orange wash, dry and peel thinly. Halve the orange and squeeze it. Mix the juice with vinegar, oil, salt and pepper.
2
Clean, wash and cut the spring onion into rings. Coarsely chop the nuts. Peel and finely grate horseradish.
3
Cut the mozzarella and beetroot into slices as thin as possible and layer them alternately on plates. Sprinkle with spring onion rings, horseradish and nuts and drizzle with orange vinaigrette.