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
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Ingredients
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600 grams
cooked, cold beetroot
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2 tablespoons
extra virgin olive oil
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1 pinch
salt
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1 pinch
freshly ground black pepper
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200 grams
gorgonzola cheese
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1 handful
your favorite greens
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4 pieces
Piadina or your favorite flat bread
Directions
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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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