Beetroot & mozzarella salad with maple dressing

• medium beetroot↗4
• garlic cloves↗4

  squashed

• thyme↗2

  sprigs

• olive oil↗4 tsp tsp
• balls buffalo mozzarella↗2
• white anchovies↗8

  (boquerones)

• bag watercress↗100g g
• olive oil↗3 tbsp tbsp
• maple syrup↗4 tsp tsp
• sherry vinegar↗2 tsp tsp
• grapefruit↗2 tbsp tbsp

  juice

• lemon juice↗2 tsp tsp
• small knob ginger↗

  grated

• pinch allspice

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Wash the beetroots, removing any dirt, but leave the root and tops on. Set aside the smaller leaves. Wrap each beetroot in foil with ¼ of the garlic and thyme, 1 tsp olive oil and 1 tbsp water. Put on a baking tray in the oven and cook for 50 mins until soft. Remove from the oven and leave to cool. While the beetroots are cooking, whisk together the ingredients for the dressing and set to one side.

2. 2

   Unwrap and peel the beetroots. Cut each into 6 or 8 wedges, then toss with the dressing.

3. 3

   Tear the mozzarella into pieces and arrange with the beetroots and white anchovies on 6 plates, then scatter over the watercress and beetroot leaves.