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Ingredients
- 300 g beetroots small, peeled (see tips)
- 250 g courgettes cut in pieces (5 cm long)
- 250 g fresh mozzarella drained, cut in pieces
- extra virgin olive oil for drizzling
- 1 pinch coarse salt flakes or to taste
- 1 pinch ground black pepper or to taste
- fresh basil leaves torn, for garnishing
- Nutrition
- per 1 portion
- Calories
- 230.4 kcal / 963.9 kJ
- Protein
- 15.8 g
- Fat
- 14.4 g
- Carbohydrates
- 10.5 g
- Fibre
- 2.7 g
- Saturated Fat
- 8.3 g
- Sodium
- 455.4 mg
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