Beetroot & Gorgonzola Wrap

By Noghlemey
September 25, 2015
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Author Notes: This summer wrap is beyond delicious. The crunchy cold beetroots, the lovely creamy gorgonzola and fresh salad leaves makes it a perfect summer lunch or dinner. You can prepare it for your work lunch or a picnic.
Maybe kids don’t like the strong taste of gorgonzola so you can replace it with Feta cheese or Iranian lighvan cheese and maybe add a some fresh lime juice to the beetroots. —Noghlemey

Serves: 4

  • 600 grams cooked, cold beetroot
  • 2 tablespoons extra virgin olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 200 grams gorgonzola cheese
  • 1 handful your favorite greens
  • 4 pieces Piadina or your favorite flat bread
  1. Slice the beetroots and season them with extra virgin olive oil, salt and pepper to taste. On bbq or in a pan, warm up the bread but do not let it dried out. Place the cheese, a bunch of green leaves and beetroot in the middle of the bread, add a drizzle of extra virgin olive oil and wrap it up. Enjoy!

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