Zyliss SmoothSlizer Manual Del Usuario página 9

Spiralised beetroot salad with parsley pesto & mozzarella
Serves: 4
Prep time: 30 mins
For beetroot salad:
4 medium-sized beetroots
Juice of ½ lemon
1 tbsp rapeseed oil
Salt and freshly ground pepper
150g mozzarella ball, drained and torn into small pieces
3-4 walnut halves, roughly chopped
Few fresh parsley leaves to garnish
For parsley pesto:
75g walnut halves
2 tbsp lemon juice
25g fresh parsley
1 garlic clove, crushed
50g grated Parmesan
10-12 tbsp rapeseed oil
Method:
1. Wash the beetroots, top and tail them and spiralise using
Zyliss SmoothSlizer.
2. Place the spiralised beetroot in a serving bowl, drizzle with
lemon juice and rapeseed oil and season with salt and freshly
ground black pepper. Mix well and set aside.
3. To prepare the parsley pesto, combine all the ingredients
except the oil in a food processor and pulse for a couple of
minutes. Whilst the motor is still running, start adding the oil
very slowly. Process until you reach the desired consistency –
you want it smooth but still a little gritty to keep its crunch - you
might not need to add all the oil. Taste pesto and adjust the
seasoning, if required. Transfer to a small bowl.
4. Add the mozzarella pieces to the spiralised beetroot and
toss gently to mix. Dot with some of the pesto and scatter over
the chopped walnuts. Garnish with parsley leaves and serve
with the rest of the pesto on the side.
Tip:
Any left-over pesto will keep in the fridge for a few days.
9