Bocconcini with Beets and Honey
A light and earthy salad of quartered beets and IL Villaggio Bocconcini Mozzarella drizzled with honey. Serve in a mason jar for added charm.
Prep Time: 5 minutes • Cook Time: 45 minutes

Ingredients (Serves 6)

  • 4 medium-large beets
  • 1 Tbsp olive oil
  • 1/4 cup candied walnuts
  • 6 oz IL Villaggio Bocconcini Mozzarella, quartered
  • 6-9 fresh mint leaves, chiffonade
  • 2 Tbsp honey
  • 6-4 oz jars

Instructions

Preheat the oven to 375 degrees F. Scrub beets well.

Using a sharp chef’s knife, slice off the base of each beet to create a flat surface. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness.

Place the beet wedges on a foil-lined baking tray. Drizzle the beets with the olive oil and sprinkle with salt and pepper. Toss until the beets are evenly coated.

Bake 35 to 40 minutes or until fork tender. Season with salt and pepper, as needed.

Once beets have cooled, divide into the jars with walnuts, IL Villaggio Bocconcini Mozzarella cheese, and mint. Finish with honey drizzle before serving.