INGREDIENTS
8
Beets, small
1
small bunch Flat-leaf parsley, fresh
1/2
Lemon, juice and zest from
1
small bunch Rosemary, fresh
1
small bunch Tarragon or basil, fresh
3
sprigs Thyme, fresh
1
Sea salt and freshly ground black pepper
1
Olive oil, Extra virgin
1 tbsp
Red wine vinegar
4
heaped tbsp Cottage cheese