4–6 servings / Preparation 15 minutes / Baking 25 minutes
| 2 teaspoons fresh thyme 2 teaspoons balsamic vinegar 2 tablespoons olive oil + a little extra 2 tablespoons honey 500 g pre-cooked beets (you can also use raw ones) salt, pepper 1 bag of cornflower 5 handfuls of arugula 250 g mozzarella, torn into pieces zest of 1 organic lemon a handful of pumpkin seeds, dry roasted |
1. Preheat the oven to 200°C. In a bowl, mix the thyme, balsamic vinegar, oil and honey and add the beets, which I previously cut into 4-6 pieces. Mix well, season with salt and pepper and transfer to a baking sheet or baking dish. Bake for 25 minutes, until the beets are sticky and shiny. If using uncooked beets, peel them and proceed in the same way as with precooked beets. The baking time will increase to 40-50 minutes. 2. Arrange the champignon mushrooms and arugula on a serving plate, place the mozzarella, slightly cooled beets on top, sprinkle with roasted seeds, lemon zest, salt, pepper, and drizzle everything with the baked beetroot juice and olive oil. |
You can find this recipe, and many others, in my cookbook The Diary of Dita P.
