Ingredients Edit

  1. 2 tbl olive oil
  2. 1/4 cup ricotta cheese
  3. 2 tbl lemon juice
  4. 1 lb Cooked beetroot, thinly sliced
  5. 1 cup yogurt
  6. Chopped mint leaves
  7. 1/2 tsp cumin seeds

Directions Edit

  1. In a large bowl wisk together the oil and lemon juice with a fork. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.
  2. Gently fold in the beetroot.
  3. Transfer the salad to a serving bowl and garnish with chopped mint leaves.
  4. Chill or serve immediately.

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