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Ingredientes
- 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
Direcciones
- 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.
- Gently mix in the beetroot.
- Transfer the salad to a serving bowl and garnish with minced mint leaves.
- Refrigerateor possibly serve immediately.
- Cooking: An Introduction to This
- My wife prefers this without the ricotta cheese. I am undecided about the cheese. It has an interesting taste with the cumen seed in it. We wouldn't have this dish all the rime, but we like it for something different.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 92 | 74% |
| Total Fat 10.4g | 13% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 45mg | 2% |
| Potassium 127mg | 4% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.09g | 2% |
| Protein 3.94g | 6% |
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