A perfect entree for a formal dinner party. 


  • 5 beetroots and/or Chioggia beets, cooked and sliced

  • 1-2 tsp truffle oil

  • 4-5 tbs crème fraîche

  • 300-400 g mini mozzarellas

  • salt

  • black pepper

  • Balsamic syrup:

  • 100ml balsamic vinegar

  • 8 tbs sugar

  • 10-12 tbs apple vinegar

  • 4 tbs oil

  • salt


  • 1.

    Pour syrup ingredients into a saucepan. Let the mixture simmer and reduce until it thickens into a syrup. Cool the syrup and add beetroot slices. Leave to marinade for a while in the fridge.

  • 2.

    Mix together mozzarella, crème fraîche and a drop of water. Season with salt and truffle oil. Plate the marinated beetroot slices. Add the sliced mozzarella on top and garnish with truffle oil. Season with black pepper.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 230kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 16g
  • Sugar 14g
  • Sodium 278mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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