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Nutrition Facts
Serving Size 1 (90g) Recipe makes 3 servings The following items or measurements are not included below: 1/3 cup lowfat mozzarella cheese 1 tablespoon balsamic vinegar
Calories 67
Calories from Fat 41		(62%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 152mg		6%
Potassium 222mg		6%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 1.5g	5%
	Sugars 4.3g
Protein 1.3g		2%
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Warm Beetroot and Bocconcini Salad

Recipe #178334 | 38 min | 8 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mel Bedggood
Jul 19, 2006

A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!

3 medium beetroots, fresh
1/3 cup lowfat mozzarella cheese, if available use 4 mozzarella balls, otherwise know as bocconci
3 cups lettuce, shredded
2 pinches salt
1 pinch ground pepper
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil

1
Preheat oven to 180 degrees celsius.
2
Cut beetroot stalks off and slice into chunks leaving skin on.
3
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.
4
Once beetroot soft leave to cool down for five minutes before peeling skin off.
5
Slice bocconci balls thin and shred.
6
Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
7
Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
8
Serve with warm crusty bread.