Dressing
• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Black pepper
• Himalayan black salt *optional (you can use
regular salt)
• Chopped chives
Preparation
Chop the garlic clove and the chive, and place them in a bowl with 4 tablespoons of extra virgin olive oil and the lemon juice. Let it sit for a few minutes.
Wash, chop, and drain the romaine lettuce. Add it to a serving dish.
Slice the cooked beetroot and arrange the slices on top of the lettuce. Do the same with the mozzarella cheese, alternating slices of cheese with slices of beetroot.
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