Red onion, sliced
White balsamic vinegar
Salt and Pepper
Basil or flat-leaf parsley to garnish
- Preheat oven to 160C. Cut beetroot into bite size pieces and drizzle with olive oil
- Bake beetroot until soft and leave at room temperature.
- In a bowl mix beetroot, sliced red onion, white balsamic vinegar, salt and pepper. Then add the bocconcini.
- Garnish with basil or parslely.