1 tablespoon Azada Olive Oil & Lemon
200 grams mozzarella, roughly torn
35 grams sun-dried tomato
1 medium sized beetroot, thinly sliced
A few sprigs of thyme
½ teaspoon sea salt
4 tablespoons Azada Olive Oil & Lemon
A generous handful of fresh basil leaves, finely chopped
1 garlic clove, crushed
1 teaspoon marjoram
Freshly ground sea salt and black pepper
Preheat the oven Preheat the oven to 170℃/ Gas mark 3/ 340℉.
Line a baking tray with greaseproof paper and place the sliced beetroot a centimetre apart, lightly drizzle with Azada’s Olive Oil & Lemon and season with sea salt.
Place in the oven and bake for 20-25 minutes.
Meanwhile, place all the marinade ingredients into a small bowl and mix with a wooden spoon. Place the torn mozzarella and sun-dried tomatoes into the marinade and set aside.
Once the beetroot has been roasted, plate along with the marinated salad and serve with warm, crusty bread.