Beetroot Salad "Saat Bangar"
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Beetroot Salad "Saat Bangar"
Last updated 6/12/2012 1:08:17 AM. Recipe ID 34691. URL:
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      Title: Beetroot salad "saat bangar"
 Categories: None
      Yield: 4 -6
      2 tb Olive oil
    1/4 c  Ricotta cheese
      2 tb Lemon juice
      1 lb Cooked beetroot; thinly
      1 c  Yogurt
           Chopped mint leaves
    1/2 ts Cumin seeds
  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 fold in the beetroot.
  Transfer the salad to a serving bowl and garnish with chopped mint
  leaves. Chill or serve immediately.
  The original recipe is From Lebanese Cooking: An Introduction to This
  Special Middle Eastern Cuisine by Ward, Susan, p.64. 641.5956 Ward
  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

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Recipe ID 34691 (Apr 03, 2005)

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