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Ingredients
1 beetroot, cooked and sliced to thick slices
Sea salt
¼ cup lemon juice
Olive oil
2 cloves garlic, thinly sliced
A handful of fresh oregano leaves
A spoonful of sheep-milk labane
½ cup sheep-milk yogurt
Instructions
- Arrange the slices of beetroot on a plate
- In the center of the plate, put the labane
- Season the beetroot with olive oil, lemon juice, oregano and sea salt
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Sprinkle drops of yogurt on the beetroot
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Culinary Tour in Tel - Aviv (one day)
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