Boiled beetroot and fresh radish are paired with mozzarella cheese for a delicious salad.
4 big beetroots
2 long radish
6 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
Rock salt and pepper powder to taste
200 gm mozzarella cheese, grated
A bunch of tender mint leaves
A pinch of sesame, roasted
Wash beetroots well, chop of the stem portion and pressure cook.
You can drain out the water and keep it aside to make Pasta. <link to the next recipe>
When beetroots have cooled, peel them and slice them into thin rounds.
Put them in a salad bowl and chill in the fridge.
Peel and slice them radish into thin, long match stick pieces.
Add these to the beetroot pieces and chill again.
Now combine olive oil, lemon juice, salt and pepper powder and whisk well. Your dressing is ready.
Take out the salad bowl from the fridge just before serving and toss well with the dressing.
Sprinkle grated mozzarella cheese on top.