Beetroot Salad "Saat Bangar"

Directions

1. 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.
2. Gently mix in the beetroot.
3. Transfer the salad to a serving bowl and garnish with minced mint leaves.
4. Refrigerateor possibly serve immediately.
5. Cooking: An Introduction to This
6. 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 wouldn't have this dish all the rime, but we like it for something different.