2 people


40 minutes


Makes 2 main-sized salads or 4 side salads.


Entrees, Main, Salad, Side, Vegetarian, Entertaining, Modern, Medium

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  1. Preheat oven to 180C. Line a baking tray with wax paper.
  2. Peel beetroots and slice wafer thin. Place slices of beetroot on the baking tray and bake until softened.
  3. Meanwhile, remove pith and peel from orange and separate into small natural portions.
  4. Remove beetroot from oven and allow to cool slightly. Combine slices of beetroots and portions from one and a half oranges (retain remaining orange half for juice) and divide between two plates.
  5. Drain Bocconcini and pour into a bowl. Mix through 1 tablespoon of olive oil and chopped basil until Bocconcini is coated. Add the Bocconcini to the salads.
  6. Squeeze juice of the remaining orange half into a small bowl. Drizzle remaining olive oil and orange juice over both plates. Use salt and pepper to taste.
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