Beetroot, mozzarella & white anchovy salad

As a food editor, I am often asked where do you get your inspiration for recipes? The answer is easy - I'm inspired by what I see around me.

This salad is inspired after finding beautiful baby golden beetroot at the markets. I love the earthiness of beetroot, especially baby beetroots raw. They are best pared with a delicate balance of flavours. Beetroots love the tartness of lemon and the saltiness of white anchovies. I have tied all these flavours together with one of my favourites, creamy buffalo mozzarella.

1 bunch each baby golden and regular beetroot
¼ cup (60ml) extra virgin olive oil
1 quarter preserved lemon, flesh discarded
1 cup mint leaves picked
250g buffalo mozzarella

10-12 white anchovies

Scrub beetroots, removing any dirt and blemishes and trim off stalks leaving 2 cm. Using a peeler or mandolin thinly shave beetroots. Place red beetroot in a bowl of cold water and golden beetroot in a separate bowl of water. Leave to sit for 5 minutes.

Meanwhile finely chop preserved lemon and combine in a small bowl with olive oil. Season with salt and pepper and set aside.

To serve, drain beetroot and arrange on a platter. Tear over buffalo mozzarella and scatter with mint leaves and preserved lemon dressing. Lay anchovies over the top and serve.

Serves 4-6.




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