Beetroot and Orange Salad with Basil Bocconcini


2 serves
40 minutes


Makes 2 main-sized salads or 4 side salads.




200g Bambini Bocconcini
1 bunch of basil, finely chopped
3 Tbsp Extra Virgin Olive Oil
2 Medium-sized Fresh Beetroots
2 Oranges
Salt and Pepper to taste


1 Preheat oven to 180C. Line a baking tray with wax paper.
2 Peel beetroots and slice wafer thin. Place slices of beetroot on the baking tray and bake until softened.
3 Meanwhile, remove pith and peel from orange and separate into small natural portions.
4 Remove beetroot from oven and allow to cool slightly. Combine slices of beetroots and portions from one and a half oranges (retain remaining orange half for juice) and divide between two plates.
5 Drain Bocconcini and pour into a bowl. Mix through 1 tablespoon of olive oil and chopped basil until Bocconcini is coated. Add the Bocconcini to the salads.
6 Squeeze juice of the remaining orange half into a small bowl. Drizzle remaining olive oil and orange juice over both plates. Use salt and pepper to taste.

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