Winter Caprese

Salad of roasted beets, mozzarella, arugula and other ingredients.

Ingredients:

500 g of pre-cooked vacuum-cooked beets 250 g mozzarella 2 tsp fresh thyme 2 tsp balsamic vinegar 2 tablespoons olive oil + for drizzling 2 tbsp honey 1 handful pumpkin seeds 1 bag of arugula grated zest of 1 lemon ground pepper salt

Procedure:

1. Cut each beet into 4-6 pieces and place in a bowl
2. In a bowl, mix finely chopped thyme, balsamic vinegar, olive oil, honey and then add to the chopped beets
3. Mix, season well with salt and pepper, transfer to a baking tray, place in a preheated oven at 200°C and bake for 25 minutes until the beets are sticky and glossy
4. Then mix the slightly cooled beets with the shredded mozzarella, rocket, finely grated lemon zest, dry roasted pumpkin seeds, salt to taste, drizzle with olive oil and serve.