WARM BEETROOT AND BOCCONCINI SALAD
A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 38m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees celsius.
- Cut beetroot stalks off and slice into chunks leaving skin on.
- Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
- Once beetroot soft leave to cool down for five minutes before peeling skin off.
- Slice bocconci balls thin and shred.
- Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
- Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
- Serve with warm crusty bread.
Nutrition Facts : Calories 67.3, Fat 4.7, SaturatedFat 0.6, Sodium 152, Carbohydrate 6, Fiber 1.5, Sugar 4.3, Protein 1.3
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