Takashi’s Roasted Beetroot with Bocconcini

Takashi's Roasted beetroot with BocconciniThis is so light and delicious – the perfect starter or accompaniment to any meal. Takashi  is not one for measuring, so just make sure you have a balance of ingredients that look easy on the eye!


Fresh beetroot


Red onion, sliced

Olive oil

White balsamic vinegar

Salt and Pepper

Basil or flat-leaf parsley to garnish

How to

  1. Preheat oven to 160C. Cut beetroot into bite size pieces and drizzle with olive oil
  2. Bake beetroot until soft and leave at room temperature.
  3. In a bowl mix beetroot, sliced red onion, white balsamic vinegar, salt and pepper. Then add the bocconcini.
  4. Garnish with basil or parslely.