Shredded beetroot and hazelnut salad with mozzarella, oranges and thyme

Orange is a classic partner to beetroot – the sweet zestiness works perfectly to balance the deep earthy beetroot flavours, so works beautifully in this fresh salad topped with sweet and smoky shredded beetroot and soft, milky mozzarella.

Prep 10 mins | Cook 3mins



100g green beans
1 orange
½ pack Sweet & Smoky Shredded Beetroot
Large handful of Fresh & Naked Rocket
2 sprigs thyme, leaves picked
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp honey
1 tbsp chopped toasted hazelnuts
100g Mozzarella

What to do:

  1. Trim and halve the beans and cook in boiling water for 3 minutes, then drain and cool in cold water and drain again. Segment the orange, cutting the flesh from the skin over a bowl to retain the dripping juices. In a large bowl combine the beans, orange segments, shredded beetroot and rocket.
  2. Make the dressing by combining the thyme leaves, vinegar, oil, honey and reserved orange juice. Season and mix well. Toss the salad well in the dressing, top with torn mozzarella and serve sprinkled with hazelnuts.

Cooks tip: Sweet & Smoky Shredded Beetroot is available from Tesco.