Season the beets

• Toss the beetroot with the olive oil, salt and pepper in a bowl until evenly coated.

Roast the beets

• Spread the beets on a baking tray and roast until fork tender.

Tear the mozzarella

• Roughly tear the fresh mozzarella into rustic pieces.

Assemble the salad

• Arrange the roasted beets and torn mozzarella on a plate.
• Scatter over the basil leaves and drizzle with balsamic glaze and a little olive oil.