Beetroot Salad with Cottage Cheese...

The recipe comes from the new Jamie Olivier's book '30 minute meals'. The whole TV series is fantastic. Thanks to Jamie we no longer cook/boil our potatoes in water but instead we're using microwave to do that - easier and simpler for only the 2 of us (which usually comes to about 4-6 potatoes). I just love beetroots so I had to give this salad a try. It's very fresh and light, perfect accompaniment to a meaty dinner.


How to make it...
Ingredients:
- 1 pack of shrink wrapped, cooked beetroot (not in vinegar)
- splash of balsamic
- olive oil, salt and pepper
- a few sprigs of basil
- few sprigs of thyme (unfortunately didn't have it)
- zest of half a lemon
- half a small pot of cottage cheese


Chop your beetroots into easy-to-eat chunks and toss in a bowl with a good splash of balsamic, some oil, salt, pepper and basil. Mix the cottage cheese with the thyme leaves, salt, pepper, a drizzle of olive oil and the lemon zest. Put the cheese mixture on top of the beetroots and enjoy.

Bon appétit!