John Myers
Contents
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Ingredients
- 300 g Beetroot pre-cooked
- 125 g 1 mozzarella
- 2 tbsp Balsamic Bianco Vinaigrette
- 2 tbsp Olive oil
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 2 piece Basil tips
Instructions
- Cut the beetroot into slices. Drain the mozzarella, halve and cut into slices. Alternate beetroot slices with mozzarella slices on 2 plates and drizzle with Balsamico Bianco Vinaigrette (1 tablespoon each) and olive oil (1 tablespoon each). Finally, season with coarse sea salt from the mill (3 big pinches each) and colorful pepper from the mill (3 big pinches each) and serve with a basil tip each.
