Beetroot & Walnut Salad ( With Mascarpone )
Mascarpone is a soft, fresh, vegetarian cream cheese . In fact, it is not cheese at all, but is the result of a culture being added to the cream skimmed off the milk used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt.In India one gets a few local brands of mascarpone quite easily . If not available simply make a hung curd dip and add the other ingredients to it .
200 Grams Mascarpone ( or thick hung curd ) . Add 2 tablespoons curd , a teaspoon of tarragon ,adding salt , garlic paste and lemon juice to taste .Mix well . Let this stand for 30 minutes or so for the flavors to blend and develop. Adjust to taste .
10 Medium sized Beets washed un peeled , then cooked till soft . Cool , peel and cut into cubes . DONT wash after peeling !
In 1 1/2 tablespoons balsamic vinegar add some salt and crushed pepper and ' marinade ' the cubed beetroots . Set aside.
Dry roast 20 walnuts .
On a platter spread half of the mascarpone / yogurt dressing . Plate the beetroots onto the dressing , garnish with walnuts and to finish , spoon on dollops of the dressing randomly as shown in the picture .
This a is fresh healthy and wonderful salad , best served at room temperature.
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