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Mediterranean · Salads
Beetroot Salad with Stracciatella and Prune Pesto
An elegant salad featuring roasted beets, creamy stracciatella cheese, and a fragrant homemade pesto made with prunes, walnuts, and basil.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wrap the beets in foil and roast at 200°C (400°F) until tender.
2
Blend all the pesto ingredients (prunes, walnuts, basil, garlic, lemon juice, oil, and water) in a mortar or food processor until smooth.
3
Assemble the salad: plate the stracciatella, top with the pesto, and add the roasted beets.
4
Drizzle with lemon juice and season with freshly cracked black pepper and coarse salt.
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