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Cooking with Lounge | Beetroot bonanza

Cooking with Lounge | Beetroot bonanza
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First Published: Sun, Dec 19 2010. 06 07 PM IST
Updated: Sun, Dec 19 2010. 06 07 PM IST
La mia Preferita (beetroot and goat cheese salad)
Ingredients
100g rocket leaves, trimmed and cleaned
100g beetroot, boiled and cubed
30g goat cheese (preferably Chevre)
2 tbsp pine nuts or hazelnuts (optional)
For the dressing
100ml hung yogurt
K tsp garlic paste
3 tbsp chopped parsley
2 tbsp freshly squeezed lemon juice
Salt and pepper to season
Method
For the dressing, put in all the ingredients, and add water if needed. The consistency should be like that of flowing cream. Keep aside 2 tbsp of the dressing and add beetroot to the remaining dressing. Mix until it is well coated.
Pre-heat the oven to 180 degrees Celsius. Warm up the goat cheese just so that it becomes soft from the inside.
In a plate, place salad leaves, add a few drops of the dressing and then top it with the beetroot. Place the warm goat cheese on it. Scatter a few kernels of pine nuts or hazelnuts around before serving.
A meal for two at Cafe Diva costs Rs 1,500 (taxes extra). For reservations, contact N-8, Greater Kailash-I, N-Block Market, New Delhi (011-41011948).
varuni.k@livemint.com
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First Published: Sun, Dec 19 2010. 06 07 PM IST