Beetroot Salad

by Barbara Woolums
(Nerja)

Ingredients

250 g cooked beetroots
2 teaspoons balsamic vinegar
small handful fresh basil
250 grams cottage cheese,
3 sprigs thyme
1 lemon
olive oil, to drizzle
salt and pepper, to taste

Directions

Cut the beets into erratic chunks.

Add balsamic vinegar, a good drizzle of extra virgin olive oil and a pinch of salt & pepper.

Quickly pick the Greek basil leaves and sprinkle most of them over.

Toss and mix to dress, tasting and tweaking as necessary.

Open the cottage cheese and drizzle a little extra virgin olive oil straight into the tub.

Rip over the thyme tips and add a pinch of salt and pepper.

Finely grate in the zest of ½ your lemon and stir.

Arrange the beets on a platter, dollop over the flavoured cottage cheese

Sprinkle over some pepper, drizzle with extra virgin olive oil and scatter with the remaining basil leaves.