Deep purple beetroot and pure white mozzarella make a stunning visual combination, and a delicious one. The sweet-sharp tang of balsamic vinegar, made into a dressing with the beetroot roasting juices, brings the two together beautifully.
Serves 4
500g beetroot
3–4 garlic cloves (unpeeled), lightly bashed
2 tablespoons olive oil
A couple of sprigs of thyme, plus extra thyme leaves to serve (optional)
A couple of bay leaves (optional)
3 tablespoons balsamic vinegar
2 balls of buffalo mozzarella
Sea salt and freshly ground black pepper
Preheat the oven to 190oC/Gas 5. Peel the beetroot, cut into thick wedges and put into a roasting dish in which it fits fairly snugly. Add the garlic cloves. Trickle over the olive oil and 3 tablespoons water. Season with salt and pepper, tuck in the thyme and bay, if using, and cover tightly with foil. Roast for about an hour until the beetroot is completely tender. Discard the garlic and herbs, if used.
Transfer the beetroot wedges to a bowl. Drain off the roasting juices into a small pan; if the juices are very reduced, add a splash of water to the dish first and stir to deglaze. Add the balsamic vinegar to the pan and bring to the boil. Let bubble for a few minutes until reduced by about half. Pour this syrup back over the beetroot.
Leave the beetroot to macerate in the dressing and cool to room temperature, turning occasionally. Taste and add more salt and pepper if necessary.
Arrange the beetroot on serving plates. Tear the mozzarella into small chunks and add to the plates. Finish with a sprinkling of thyme leaves, if you have them, and trickle over the remaining beetroot/ balsamic syrup from the bowl.
PLUS ONE To make this lovely combination more substantial, serve it as a magnificent bruschetta. Cut the beetroot up into smaller pieces, pile it on to garlic- and thyme-rubbed toasted sourdough slices and top with the mozzarella and juices.