Beetroot Salad Saat Bangar Recipe

• 2 Tbsp. Extra virgin olive oil
• 1/4 c. Ricotta cheese
• 2 Tbsp. Lemon juice
• 1 lb Cooked beetroot, thinly sliced
• 1 c. Yogurt Minced mint leaves
• 1/2 tsp Cumin seeds

1. In a large bowl wisk together the oil and lemon juice with a fork.
2. Stir in the yogurt and cumin seeds.
3. With the back of the fork, mash in the ricotta.
4. Gently mix in the beetroot.
5. Transfer the salad to a serving bowl and garnish with minced mint leaves.
6. Refrigerateor possibly serve immediately.
7. Cooking: An Introduction to This
8. My wife prefers this without the ricotta cheese.
9. I am undecided about the cheese.
10. It has an interesting taste with the cumen seed in it.
11. We wouldn't have this dish all the rime, but we like it for something different.

extra virgin olive oil, ricotta cheese, lemon juice, beetroot, mint leaves, cumin

Taken from cookeatshare.com/recipes/beetroot-salad-saat-bangar-83190 (may not work)