Binnur's Turkish Cookbook

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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

Dressing:
3-4 tbsp pomegranate paste
Extra virgin olive oil
Salt
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.

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1 Comments:

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

It must taste great!

 

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