Photo of Beet, Mozzarella & Greens Salad by WW

Beet, Mozzarella & Greens Salad

7
Point(s)
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
This incredible mashup of Italian ingredients is an impressive salad for a busy weeknight or a weekend dinner party. Beets and mozzarella cheese give you something to really sink your teeth into, while sweet-tart balsamic, garden-fresh basil and toasty pine nuts drive home that fresh-from-the-trattoria flavor.

Ingredients

Balsamic vinegar

1 Tbsp

Water

1 Tbsp

Extra virgin olive oil

2 tsp

Dijon Mustard

tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Fresh mixed greens

2 cup(s), loosely packed

Basil

¼ cup(s), fresh leaves, loosely packed

Cooked beet(s)

8 oz, vacuum-packed or roasted, sliced

Part-skim mozzarella cheese

3 oz, cubed

Pine nuts

1 Tbsp, toasted, if desired

Instructions

  1. Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
  2. Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
  3. Serving size: 1 salad

Notes

Pine nuts, which come from pine trees, are also called piñon in Spanish, pignon in French, and pignoli in Italian. The tiny nuts have a rich creamy texture and distinctive resinous flavor. They also have a high fat content which means that they can turn rancid quickly. Store them in the refrigerator for up to several months.