Cook Time | 30 minutes |
Servings |
Ingredients
- 4 pieces Beet
- 1 piece Rosemary
- 2 pieces Grapefruit (or tangelo)
- 1 tablespoon Honey
- 1/2 pieces Lemon
- 3 tablespoons Olive oils
- 100 gram Cheese hard (salty soft, from goat's or sheep's milk)
- 50 gram Lettuce leaves
Ingredients
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Instructions
- While beet cools, peel and cut citrus: if grapefruit, then divide into slices and remove all the films for tangelo enough to clean and cut into half rings, as the film is very thin, edible and not bitter. Cheese is also cut, but if the cheese is very soft, such as feta or white cheese, it is better to coarsely chop.
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