Cucumber, Mozzarella and Beetroot stack
Delicious and nutritious, this recipe is ideal to serve as an individual starter and well worth the effort for the finished preparation.
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
  1. Wash and peel cucumber using vegetable peeler. Slice into reasonably thick rounds.
  2. Drain mozzarella and slice into thick rounds.
  3. Fresh beetroot cut into thick rounds or (if using) vinegar beetroot slices rinse under cold water then drain and pat dry.
  4. Place alternative layers of beetroot, cucumber slices and Mozzarella to create a neat stack.
  5. Season with black pepper and sea salt and serve with a good swirl of mayonnaise.
Recipe by Edinburgh Foody at