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
           -sliced
      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
  different.