This is so light and delicious – the perfect starter or accompaniment to any meal. Takashi is not one for measuring, so just make sure you have a balance of ingredients that look easy on the eye!
Ingredients
Fresh beetroot
Bocconcini
Red onion, sliced
Olive oil
White balsamic vinegar
Salt and Pepper
Basil or flat-leaf parsley to garnish
How to
- Preheat oven to 160C. Cut beetroot into bite size pieces and drizzle with olive oil
- Bake beetroot until soft and leave at room temperature.
- In a bowl mix beetroot, sliced red onion, white balsamic vinegar, salt and pepper. Then add the bocconcini.
- Garnish with basil or parslely.
