INGREDIENTS
2 large beets boiled and peeled, 2 ½ tsp olive oil, 1 cup ricotta cheese, ¾ cup goat cheese, 1 tbsp chopped parsley, 1 tbsp chopped mint, ¼ tsp salt, ½ tsp black pepper, Parmesan cheese for serving
METHOD
• Thinly slice the beetroots and set them in a platter.
• Now in a mixing bowl combine ricotta cheese, goat cheese, chopped parsley, chopped mint, salt and pepper along with half of the olive oil. Mix well and keep aside.
• Now to assemble, place sliced beetroot and spoon some mixture in one half of the slice and fold it in the shape of a half moon. Repeat with rest of the sliced beets.
• Arrange them in a platter and sprinkle some Parmesan cheese and drizzle with left over olive oil.
Serve chilled.
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