1 white turnip
150 g of ricotta cheese
100 g of blackberry
50g of sliced almonds
Salt, pepper, Extra Virgin Olive oil
Organic Balsamic Vinegar of Modena- Mazzetti l'Originale - Etichetta Verde
Peel the beetroot and the white turnip. Cut them with the aid of a grater and keep them in two different containers.
Peel a lemon with a potato peeler. Cut the lemon peel into stripes and keep them in a container.
Sqeeze the lemons and pour the juice on the beetroot and the white turnip and let to marinate for about 15 min. Gently dry the beetroot and the white turnip slices and put them in a dish. Add blackberries and ricotta cheese. Season with salt, pepper, extra virgin olive oil and Organic Balsamic Vinegar of Modena - Etichetta Verde. Garnish with the lemon peel and the almond slices.