Beetroot Salad with Ricotta Cheese

(Peynirli Pancar Salatası)

4-5 small size beetroots, cooked, peeled (or canned beetroot)
Ricotta cheese, seasoned with extra virgin olive oil, salt and pepper

Dressing:
3-4 tbsp pomegranate paste
Extra virgin olive oil
Salt
1/2 tsp lemon zest
1 tbsp dill, chopped

Cut the beetroots in bite size. Season with pomegranate paste, olive oil and salt. Arrange the cheese over the top. Sprinkle the lemon zest and dill, serve.