Mixed Salad with Mozzarella, Horseradish Spreads with Beetroot


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)


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: 
    • Drizzle salad with balsamic vinaigrette. Season with salt and black pepper to taste.

For the Beetroot Horseradish Spreads:

  • Spread: 
    • Spread the Bornibus Beetroot Raifort generously on the rye bread slices.
  • Finishing touches: 
    • Garnish each tartine with chopped fresh chives.


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.

BS1876 raifort betterave