everyday recipes

Beetroot, beef and mozzarella salad

Beetroot, beef and mozzarella salad
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Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Lunch, Main
Cooking method: blend
Season: All year round
Convenience: four or less

See more recipes in this week's Woman's Day.
INGREDIENTS

wild rocket leaves, 150g
beetroot wedges, 450g can, drained
roast beef slices, 200g
semi sun dried tomatoes,
½ cup, drained
buffalo mozzarella, 250g ball, torn
pecan nuts, ¼ cup, toasted
pepitas, ¼ cup
ready-made aioli, 1/3 cup
METHOD

  1. On a large platter or individual plates, arrange leaves, beetroot, beef, tomatoes and mozzarella. Scatter over pecans and pepitas. Drizzle aioli over. Season to taste.



TOP TIP
  • You can replace aioli with a drizzle of extra-virgin olive oil and balsamic vinegar.

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