Have you had Yoghurt cheese? I have been given some and what a taste sensation - so soft and creamy these little round balls come in olive oil infused with herbs, garlic and peppercorns. On further investigation I also found a plain version available. This salad is great as a side dish or used as a topping on crusty bread - bruschetta style.
What you need....
2 Beetroots
1 jar Yoghurt Cheese Balls
1 tbsp olive oil
2 tbsp ver juice
Salt and Pepper to taste
8 mint leaves
Make it happen....
1. Peel and shape the beetroot until perfectly round. Using a mandoline thinly slice the beetroot and lay it out on some greaseproof paper. Top with salt, pepper, ver juice and olive oil, rub it around ensuring all the slices are coated. Give it a few moments alone.
2. Arrange the beetroot slices on a serving platter in a flat single layer. Top with the yoghurt balls (at least one per person, to avoid fights) and sprinkle on some torn mint leaves.
What a pretty dish of vibrant colours, the crunch of the beetroot and the smooth creamy texture of the yoghurt cheese is a perfect match. With an abundance of beetroot bursting out of my garden I am sure this salad will become a summer essential.
K
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