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Beetroot salad with mozzarella and arugula

Beet Salad with Mozzarella and Arugula

Eat light and love every bite — this recipe has your back! I recently stumbled onto a really delicious salad. I was craving something light, low-calorie, and good for me, and it absolutely had to have a honey dressing. I had arugula and mozzarella on hand, but I couldn't settle on the main ingredient. In the end I went with beets — I had a big cooked one left over. I spotted the idea of adding sesame online, and let me tell you: it's so good! Beets in a sweet marinade, paired with arugula and mozzarella, are a real treat with zero guilt.

Maria

Recipe author

Beetroot salad with mozzarella and arugula

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Composition / ingredients

Servings:

Beet

Mozzarella (bocconcini)

100

Arugula

100

Sesame seeds

Olive oil

White wine vinegar

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 42 % 14 g

Carbohydrates 36 % 12 g

198 kcal

GI: 15 / 0 / 85

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. For this beet salad with mozzarella and arugula you'll need: a beet (boiled or roasted in foil), mozzarella bocconcini, arugula, and sesame seeds. Rinse the arugula and pat it dry.
Step 2:

Lift the mozzarella out of its brine and pat it dry.
Step 3:

Boil the beet ahead of time, or roast it in foil until tender. Let it cool, peel it, and slice it thin.
Step 4:

Make the marinade. You'll need olive oil, honey, and white wine vinegar (apple cider vinegar works too).
Step 5:

Whisk the olive oil together with the white wine vinegar and honey until well combined.
Step 6:

Pour the marinade over the beet slices, toss to coat, and let them sit for 15–20 minutes.
Step 7:

Spread the arugula over a serving platter. Arrange the beet slices and mozzarella bocconcini on top.
Step 8:

Drizzle the salad with the leftover beet marinade and sprinkle with sesame seeds.

This bright spring salad helps you get back in shape and clean out your system. A healthy diet can be every bit as delicious as it is good for you. It's also a great fit if you're eating plant-based or keeping a fast. You can skip the sesame, but I really recommend keeping it — it adds an extra layer of flavor. I make this salad almost every other day now, that's how much I love it. And it's a joy to photograph — it looks so vivid and elegant.