Beetroot Salad With Mascarpone Cheese


Mix lettuce leaves – 200 g

Cooked beetroot – 2

Mascarpone cheese, crumbled – 2 x 200 g packs

Bocconccini – 1 cup

Fresh mint leaves (roughly chopped) – a bunch

Orange pulp – 1 fruit

For The Dressing:

Olive oil – 5 tbsp

Honey – 5 tbsp

Lemon juice – 5 tbsp

Dijon mustard – 1 tbsp


Scatter the mix lettuce leaves onto a large platter. Clean the lettuce leaves properly before plating it, especially in monsoons. Slice the beetroot into proper small wedges and arrange on top of the mix lettuce. Now, scatter over the mascarpone cheese, chopped mint leaves, orange pulp and bocconccini cheese.

To make the dressing, take a glass jar with a lid and put the oil, honey, lemon juice and mustard and shake well; keep it aside. When ready to be served, pour the dressing over the salad and toss lightly to combine it well.

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