I have always used beetroots in juices. Other than that, it has always gone overlooked in the fridge. But this salad is something that I can make not only at home but as a party appetiser too. I saw many versions of it, but this is something I did it to suit myself (according to my kitchen resources). Hope you like it as much as I did.

So, here’s how I made it. I finely sliced a fresh beetroot. Would recommend using a mandoline.

For the filling, I mixed fresh yogurt (although Greek yogurt would be great) and cottage cheese. I mixed three tbsp of yogurt with half a cup of mashed cottage cheese. Added salt and pepper for seasoning. Next up I added dried basil and mint leaves. Mint here made all the difference. I didn’t have fresh basil leaves, but that would take the taste a notch higher and closer to the true Italian flavours. Finished the filling with a drizzle of olive oil. Kept it in the fridge for later.

When I was ready to plate, I took my beetroot slices and arranged them on the plate. Now, if you have more time, you can marinate the slices in some kind of a vinegar but I only drizzled a few drops of lemon juice on it. Add in the filling on each slice; I found using my hands better here rather than a spoon.

For garnish, you can use any nuts and herb of your choice. I added crushed walnuts and mint leaves. And of course, a drizzle of olive oil. Again.

I can’t wait to try it again and share with my friends. But I guess, it will take a few more months or probably an year to get the party season started again.

Recipe inspiration: Pickle & Honey and The Peasful Vegan