Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 05, 2014

Beetroot Salad with Ricotta Cheese

(Peynirli Pancar Salatas─▒)

Beetroot Salad with Ricotta Cheese
4-5 small size beetroots, cooked, peeled (or canned beetroot)
Ricotta cheese, seasoned with extra virgin olive oil, salt and pepper

3-4 tbsp pomegranate paste
Extra virgin olive oil
1/2 tsp lemon zest
1 tbsp dill, chopped

Cut the beetroots in bite size. Season with pomegranate paste, olive oil and salt. Arrange the cheese over the top. Sprinkle the lemon zest and dill, serve.



At 2:33 AM, Anonymous Anonymous said...

It must taste great!


Post a Comment

<< Home