Mixed Salad with Mozzarella, Horseradish Spreads with Beetroot
Ingredients:
For the Salad :
- Mozzarella (200g, sliced)
- Cooked beets (2, thinly sliced)
- Mixed green salad (lettuce, arugula, spinach, as desired)
- Walnuts (handful, crushed)
- Pomegranate seeds (1/2 cup)
- Balsamic vinaigrette (3 tablespoons)
- Salt and black pepper (to taste)
For the Beetroot Horseradish Tartines :
- Rye bread (4 slices)
- Bornibus Beet horseradish (4 tablespoons)
- Fresh chives (for garnish)
Recipe:
For the Salad:
- Preparing the Ingredients:
-
- Arrange the Mozzarella and beet slices on a bed of mixed green salad.
- Add the Crunchy Elements:
-
- Sprinkle with crushed walnuts and pomegranate seeds to add a crunchy texture.
- Seasoning:
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- Drizzle salad with balsamic vinaigrette. Season with salt and black pepper to taste.
For the Beetroot Horseradish Spreads:
- Spread:
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- Spread the Bornibus Beetroot Raifort generously on the rye bread slices.
- Finishing touches:
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- Garnish each tartine with chopped fresh chives.
Serving:
Serve the mixed salad with the Bornibus beet horseradish toast. This combination offers a colorful, balanced salad with the freshness of mozzarella, the sweetness of beet, and the subtle spiciness of horseradish tartines. A light, flavorful meal.
