Red Salad

Beetroots have this particular color which dye your fingers, tongue, teeth and more… specially the morning after, you worry a little bit… then you remember the salad ! :). This is a quick, simple delicious salad.

Ingredients

For 4 gourmets

6 small beetroots or 4 bigger ones.
Mozzarella
A small bouquet of coriander
Vinaigrette (see recipe)
Salt and pepper

Method
 

1. Cut both ends but not too much otherwise the colour is going to run away.
   
2. Clean the beetroots.
   
3. Place them in a saucepan deep enough to let you cover them with water.
   
4. Add a touch of salt.
   
5. Heat it and boil from 35 minutes to 45minutes or so, depending on the size of the beetroots.
6. Make the vinaigrette.
   
7. Check regularly until a knife is easily inserted into the flesh of the beetroots.
   
8. When the beetroots are cooked, remove them from the heat and run cold water over them.
   
9. Once cold, peel them and slice them finely.
   
10. Arrange them in a bowl.
    
11. Cut the Mozzarella and add to the beetroots.
    
12. Add the coriander leaves.
    

Drizzle the vinaigrette (dressing) over all ingredients.