** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large bowl wisk together the oil and lemon juice with a fork.
2. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.
3. Gently fold in the beetroot. Transfer the salad to a serving bowl and garnish with chopped mint leaves.
4. Chill or serve immediately. The original recipe is From Lebanese Cooking: An Introduction to This Special Middle Eastern Cuisine by Ward, Susan, p.
5. 64. 641.5956 Ward My wife prefers this without the ricotta cheese.
6. I am undecided about the cheese. It has an interesting taste with the cumen seed in it.
7. We wouldn't have this dish all the rime, but we like it for something different.
Comments on Beetroot Salad (saat Bangar) Recipe:
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Posted by a Visitor - March 24, 2012
thanks!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Yogurt, Beet, Cheese, Sulfites, Fructose Malabsorption, Olive Oil allergies.