Beetroot & Gorgonzola Wrap
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
- 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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