Cucumber, Mozzarella and Beetroot stack
Author: Maureen Clark
Recipe type: Starter
Cuisine: European
Serves: 4
- 1 medium smooth English cucumber
- 1 ball of good quality Mozzarella
- Slices of beetroot (fresh or in vinegar)
- Freshly-ground black pepper
- Sea Salt
- Good quality mayonnaise or homemade
- Wash and peel cucumber using vegetable peeler. Slice into reasonably thick rounds.
- Drain mozzarella and slice into thick rounds.
- Fresh beetroot cut into thick rounds or (if using) vinegar beetroot slices rinse under cold water then drain and pat dry.
- Place alternative layers of beetroot, cucumber slices and Mozzarella to create a neat stack.
- Season with black pepper and sea salt and serve with a good swirl of mayonnaise.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/06/04/cooks-notes-cool-cucumbers/
3.5.3208