Cooking Vacations - Beetroot

Cooking Vacations - Beetroot in Sheep-milk Yogurt


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


  1. Arrange the slices of beetroot on a plate
  2. In the center of the plate, put the labane
  3. Season the beetroot with olive oil, lemon juice, oregano and sea salt
  4. Sprinkle drops of yogurt on the beetroot

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