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36
YEŞiLAY
•
SPRING 2015
Preparation
Thinly slice the bread and lightly fry them, add
olive oil to the hardened pieces of bread. Boil
the beetroots for a short time and chop them
into very small cubes after they cool. Mince
the basil. Crush the garlic. Mix them all in a pot
by adding olive oil, salt and pepper. Place the
mixture on the bread and serve.
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1 Baguette with bran
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2 large sized beets
●
1 bundle of basil
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2 cloves of garlic
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Salt
●
Black pepper
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1-2 large sized beets
●
1 head of garden rocket
●
1 lemon’s worth of lemon juice
●
Salt
●
Pepper
Preparation
Grate the beets. Add lemon juice, salt and pepper and
make a salad by mixing them all. Take a fork of salad,
place it onto the larger leaves of garden rocket and
wrap the salad around the leaves. Serve each roll on
a toothpick.
Ingredients
Ingredients
BEETROOT BRUSCHETTA
BEETROOT SALADWRAPPED IN
GARDEN ROCKET
CULTURE
GASTRONOMY