Instructions: In a large bowl wisk together the oil and lemon juice with a fork. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.

Gently fold in the beetroot.

Transfer the salad to a serving bowl and garnish with chopped mint leaves.

Chill or serve immediately.

The original recipe is From Lebanese

Cooking: An Introduction to This

My wife prefers this without the ricotta cheese. I am undecided about the cheese. It has an interesting taste with the cumen seed in it. We wouldnt have this dish all the rime, but we like it for something different.

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