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Receta Beetroot Salad "Saat Bangar"
by Global Cookbook

Beetroot Salad "Saat Bangar"
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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

  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 mix in the beetroot.
  3. Transfer the salad to a serving bowl and garnish with minced mint leaves.
  4. Refrigerateor possibly serve immediately.
  5. Cooking: An Introduction to This
  6. 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.