Cooking Vacations - Beetroot in Sheep-milk Yogurt
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
-
Sprinkle drops of yogurt on the beetroot