baby beet & citrus salad with shaw river buffalo mozzarella

Name: baby beet & citrus salad with shaw river buffalo mozzarella
Yield: 6
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

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.

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Author:

Mary Clarke, Mason & Clarke Preserving Co.

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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.

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