Beetroot, mint and mozzarella

Name: Beetroot, mint and mozzarella
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 1 punnet mixed cherry tomatoes, halved; 1 1/2 tsp dried mint; 1 bunch each baby golden and red beetroot; 3 vine-ripened tomatoes, thickly sliced; 2 x 200g balls mozzarella, torn; 1 tsp toasted fennel seeds, crushed; 2 tbs sherry vinegar; 1/3 cup (80ml) extra virgin olive oil; 1 tbs dukkah; 1/2 cup each mint and flat-leaf parsley leaves, to serve

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by Phoebe Wood

Dec 01, 2017

The colours alone in this recipe are enough to brighten any dinner table. Serve at any occasion for an instant winner.

1 punnet mixed cherry tomatoes, halved
1 1/2 tsp dried mint
1 bunch each baby golden and red beetroot
3 vine-ripened tomatoes, thickly sliced
2 x 200g balls mozzarella, torn
1 tsp toasted fennel seeds, crushed
2 tbs sherry vinegar
1/3 cup (80ml) extra virgin olive oil
1 tbs dukkah
1/2 cup each mint and flat-leaf parsley leaves, to serve

Method

1.

Preheat the oven to 140°C and line a baking tray with baking paper.
2.

Place cherry tomatoes, cut-side up, on prepared tray. Scatter with mint. Season. Roast for 1 hour 30 minutes or until slightly dehydrated. Set aside to cool completely.
3.

Meanwhile, trim beetroots and place each colour in a separate microwave-safe bowl. Cover with plastic wrap and microwave, 1 bowl at a time, for 8 minutes or until just tender when pierced with a knife. Remove plastic wrap, stand until cool, then peel and cut in half.
4.

Arrange vine-ripened tomatoes on a serving dish with beetroot, dried tomato and mozzarella. Whisk fennel seeds, vinegar and oil in a bowl, season and drizzle over salad. Scatter with dukkah and fresh herbs to serve.