Instructions

1. Preheat the oven to 380F/ 180 C .
2. Shred the mozzarella and place in a colander over a bowl. Let sit for about an hour, and if you’ve bought good quality mozzarella, you should have at least a few tablespoons of whey in your bowl. If not, don’t worry too much. You can substitute yoghurt or even buttermilk.
3. Wash the beets and toss them with a bit of olive oil. Wrap them in tin foil (if they are small, about 3 to a package) and place them in the preheated oven. If small, they should take about 1 hour to cook.
4. Take out of oven, and when they are cool enough to handle slip the skins off. Cut into quarters and lay on a platter.
5. Scatter the mozzarella over the top, and then the herbs.
6. To make dressing: Pour the whey, olive oil, balsamic, vinegar and salt and pepper in a small jar. Shake to combine.
7. Pour dressing over the salad, and add a bit more freshly ground pepper and sea salt.