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Buffalo mozzarella, beetroot and orange dressing

Name: Buffalo mozzarella, beetroot and orange dressing recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 500g mixed baby heirloom beetroots, washed, trimmed; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1/2 cup (125ml) fresh orange juice; 30g picked watercress; Toasted chopped walnuts; 2 buffalo mozzarella balls (we used Shaw River), drained, torn

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Buffalo mozzarella, beetroot and orange dressing

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by Ellie and Sam Studd

Apr 26, 2020

Whether torn over a simple salad or seasonal grilled vegetables, or popped onto a pizza, mozzarella is a versatile ingredient that consistently delivers a delicious, satisfying and, when necessary, quick meal.

500g mixed baby heirloom beetroots, washed, trimmed
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 cup (125ml) fresh orange juice
30g picked watercress
Toasted chopped walnuts
2 buffalo mozzarella balls (we used Shaw River), drained, torn

Method

1.

Preheat the oven to 220°C.
2.

Place beetroots in a large oven tray and drizzle with 1 tbs of oil, season to taste and toss to coat. Roast for 45-50 minutes until tender and just cooked. Remove from the oven and cool to room temperature. Wearing gloves, peel the beetroot.
3.

Meanwhile, place the orange juice in a small saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 8-10 minutes until the juice is a thick and syrupy consistency. Set aside at room temperature to cool. Once cooled, transfer to a bowl and whisk in remaining 2 tbs olive oil until emulsified. Season to taste.
4.

Place the beetroots on a serving platter. Scatter over the watercress, toasted walnuts, torn mozzarella balls and freshly ground black pepper. Drizzle with dressing to serve.