Warm Beetroot And Bocconcini Salad

• 3 medium beetroots, fresh
• 1/3 cup lowfat mozzarella cheese, if available use 4 mozzarella balls, otherwise know as bocconci
• 3 cups lettuce, shredded
• 2 pinches salt
• 1 pinch ground pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil

1. Preheat oven to 180 degrees celsius.
2. Cut beetroot stalks off and slice into chunks leaving skin on.
3. Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
4. Once beetroot soft leave to cool down for five minutes before peeling skin off.
5. Slice bocconci balls thin and shred.
6. Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
7. Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
8. Serve with warm crusty bread.

beetroots, mozzarella cheese, salt, ground pepper, balsamic vinegar, extra virgin olive oil

Taken from www.food.com/recipe/warm-beetroot-and-bocconcini-salad-178334 (may not work)