Wash the beetroots and wrap in tin foil individually. Make sure they are well wrapped without holes.
Bake at 180°C for over 1 hour. Switch off the oven and let the beets cool down inside the oven.
After one hour take out of the oven and remove the tin foil. They will still be warm. Peel by just applying some pressure with your fingers. Skin should come off easily enough. You might want to wear some rubber gloves so not to get your fingers all pink.
Over a chopping board cut the beets in cubes. Size is not too important. Beets should be soft but still have a bite. This can be done a day or two in advance. You can also bake them at night before going to bed and peel next morning.
Peel and finely chop the red onion. Wash and finely chop parsley leaves after removing all the stalks. Clean and dice the celery stalks too. Finely chop the celery heart and leaves.
Wash and small dice the apples with the skin on. Place all in a bowl together with the beets.
Dress generously with good quality olive oil, red wine or cherry vinegar, salt and pepper.
Taste and add whatever you feel it needs. Once all ingredients are mixed you can keep in the fridge for a couple of days but the fresher it its the nicer it will taste.
Open the mozzarella bag and drain the water. Tear pieces of mozzarella with your fingers. Don´t cut it with a knife. Pieces should be walnut size.
Serve salad in a bowl and place pieces of the teared mozzarella over the salad. Finish with bit olive oil over the mozzarella and VOILA!!!!
This works beautifully as side dish with smoked or marinated fish such as herring or salmon.
Ingredients for 4 people (as a main course)
Beetroot | 1 kg
Celery stalks | 2
Celery hearts/leaves | 1
Red onion | 1 big (you can always use a small one)
Crispy apple | 2 (better if they are not too sweet)
Parsley | 1 bunch (flat or curly)
Mozzarella | 2 balls
Red wine vinegarSalt
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