- 1/2 or 1 beetroot
- 50 g matured cheese (or mozzarella if you’re in restriction)
- 1 tablespoon olive oil
- little lemon juice
If you’re in restriction instead of matured cheese you can use mozzarella or some other young cheese, and then you can use more cheese than 50 g. Peel beetroot and finely grate. Mix with olive oil and lemon juice and then add cheese. Leave a piece of cheese for the end so it can be seen, since the beetroot has a tendency to paint everything.