Baby beet and citrus salad with Shaw River Buffalo mozzarella

Mary Clarke from Mason & Clarke Preserving Co., Serves 6


30 ml cider vinegar
60ml mandarin olive oil
Heaped teaspoon of dijon mustard
Pink Lake salt and freshly ground black pepper
12 small rainbow beets, scrubbed clean and skin left on, with stem trimmed to 5mm
1 mandarin, segmented and skin zested
1 grapefruit, segmented
1 orange, segmented
Half a radicchio, washed, dried and hand-torn into bite-sized pieces
Half a frisée or equivalent bitter green, washed, dried and hand torn
2 shallots finely sliced
2 balls of Shaw River Buffalo mozzarella (240g) hand torn into 12 pieces
Additional mandarin olive oil for drizzling


Make salad dressing by placing vinegar, oil and mustard in a jar and shake vigorously. Season to taste.
Generously season beets and drizzle with oil. Put in a roasting pan, cover with foil and bake in a 180° oven until soft enough for a knife or skewer to cut through. This will take around 30 minutes dependent on size. When cool enough to handle but still warm, cut in quarters from top to bottom and douse generously with the salad dressing.
Layer the ingredients evenly across a serving platter: lettuce pieces, shallots, beets, citrus segments and finally the torn mozzarella. Drizzle with mandarin oil and zested mandarin skin. Serve

Grown and Gathered
Mary Clarke from Mason & Clarke Preserving Co. in Dimboola (just up the road from us) produced this lovely salad at our Regional World's Longest Lunch. It's simple, fresh and zesty. Serves 6 as a side.

Recipe Ingredients from the Mount Zero Range