Details

Serves

2 people

Time

40 minutes

Notes

Makes 2 main-sized salads or 4 side salads.

Tags

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

Print
Print Recipe

Ingredients

Preparation

  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.
Similar Recipes View All ›