Beetroot salad with mozzarella

This low-histamine beetroot salad with mozzarella is not only delicious as an appetizer, but can also be enjoyed for a hearty breakfast. Did you know that beetroot is even a natural source of iron?

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

45 minutes

Ingredients for 2 servings

• 2-3 beets
• 1 onion (1)
• 2 mozzarella
• olive oil
• Acerola juice
• HistaFood Organic Herb Salt
• Nasturtium

preparation

• Cook the beetroot with the peel on for about 40 minutes, then rinse with cold water and peel (wearing gloves).
• Meanwhile, finely chop the onion (1), arrange everything and refine with a dressing made from olive oil, organic herb salt and acerol juice.
• Decorate with some nasturtium.

Our HistaFood tip

A slice of our organic wholemeal bread with butter goes perfectly with this.

Prepared with

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