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Beetroot and mozzarella salad

This low-histamine beetroot and mozzarella salad impresses not only with its wonderful color combination on the plate, but also with its delicious taste! You'll love it.

This recipe is
  • suitable for a low-histamine diet
  • gluten-free
  • vegetarian
Preparation time
20 minutes

Ingredients for 1-2 people
  • 100g lamb's lettuce
  • 1 large beetroot
  • 1 mozzarella
  • HistaFood Herb Salt
  • olive oil
  • a handful of chopped pistachios

1600

Ingredients for 1-2 people
  • Bring a pot of water to a boil
  • Meanwhile, peel the beetroot and slice it.
  • Place in the pot and simmer until tender.
  • Clean and wash the lamb's lettuce and arrange it on a serving plate.
  • Drain the beetroot in a sieve.
  • Drain the mozzarella and slice it.
  • Place beetroot and mozzarella on top of the lamb's lettuce.
  • Drizzle some olive oil over the salad and season with HistaFood herb salt.
  • Sprinkle a handful of chopped pistachios over the top and serve.
Our HistaFood tip
You can also prepare the salad with vegan cream instead of mozzarella. To do this, simply blend 100g of vegan feta cheese (1) with 4 tablespoons of coconut yogurt (1) and spread it onto the beetroot slices.

Prepared with:

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.

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