Ingredients
4 small beets, peeled and thinly sliced
1/2 English cucumber, peel removed in alternating strips and thinly sliced
2 Persian cucumbers, peel removed in alternating strips and thinly sliced
6 green onions, sliced into 2” long thin strips
3 assorted sweet peppers, thinly sliced
½ preserved lemon, finely diced plus 1 tablespoon juice for dressing
5 ounces ricotta or homemade orange cheese
2 cups herb salad mix
¼ cup rice vinegar
½ teaspoon sugar
2 teaspoons poppy seeds
Olive oil, to drizzle
Salt & Pepper to taste
Optional garnish: Orange Zest, Additional Poppy Seeds
Method: 1. In a small bowl, combine preserved lemon juice, vinegar, sugar and poppy seeds. Season with salt and pepper to taste.
2. In a bowl, toss together cucumbers, green onions, preserved lemons and herb salad mix with 2/3 of the vinegar mixture and a drizzle of olive oil. Season additionally if needed.
3. Add remaining dressing mixture to beets with a drizzle of oil and toss to coat.
4. On a serving platter, lay beets in a base ring. Top with salad mixture and sprinkle with cheese.
5. If desired, garnish with additional poppy seed and orange zest. Enjoy!
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