baby beet & citrus salad with shaw river buffalo mozzarella
Mary Clarke from Mason & Clarke Preserving Co. in Dimboola (just up the road from us) produced this lovely salad at our Regional World's Longest Lunch. It's simple, fresh and zesty.
- Author
- Mary Clarke, Mason & Clarke Preserving Co.
- Servings
- 6
- Category
Salads
- Cuisine
Mediterranean
Ingredients
- 30ml Mount Zero Organic Apple Cider vinegar
- 60ml Mount Zero Mandarin Pressed Extra Virgin Olive Oil
- 1 heaped tsp of Dijon mustard
- Mount Zero Pink Lake Salt, to taste
- Freshly ground black pepper, to taste
- 12 small rainbow beets, scrubbed clean and skin left on, with stem trimmed to 5mm
- 1 mandarin, segmented and skin zested
- 1 grapefruit, segmented
- 1 orange, segmented
- Half a radicchio, washed, dried and hand-torn into bite-sized pieces
- Half a curly endive (or similar bitter greens), washed, dried and hand torn
- 2 shallots, finely sliced
- 2 balls of Shaw River Buffalo mozzarella (240g), hand torn into 12 pieces
- Additional Mount Zero Mandarin Pressed Extra Virgin Oil, for drizzling
Directions
- Preheat oven to 180° C.
- Make salad dressing by placing vinegar, oil and mustard in a jar and shake vigorously. Season to taste.
- Generously season beets and drizzle with oil. Put in a roasting pan, cover with foil and bake in the oven until soft enough for a knife or skewer to cut through. This will take around 30 minutes dependent on size.
- When cool enough to handle but still warm, cut beets into quarters from top to bottom and douse generously with the salad dressing.
- Layer the ingredients evenly across a serving platter: lettuce pieces, shallots, beets, citrus segments and finally the torn mozzarella. Drizzle with mandarin oil and zested mandarin skin.