Beetroot Salad "Saat Bangar" Recipe
Servings: 4
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
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.
Adding to Planner
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% |
