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Beetroot Salad "Saat Bangar" Recipe

Name: Beetroot Salad "Saat Bangar"
Ingredients: 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

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.31 view details

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

Directions

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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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%

Beetroot Salad "Saat Bangar" Recipe

Ingredients