Cooking with Lounge | Beetroot bonanza

Cooking with Lounge | Beetroot bonanza

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)

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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 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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