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Salad with watermelon and cheese


Watermelon fillet 120 g
Ricotta cheese 40 g
Beetroot juice 50 ml
Sugar 15 g
Balsamic cream 10 g

Cedar-sea-buckthorn oil 15 g
Mini spinach 10 g
Orange and lime citrus to taste
Fresh poppy for decoration

to cook the sauce. Evaporate the beet juice four times, then add sugar, mix. Remove the sauce from the plate, allow to cool, then add the balsamic cream and cedar-sea buckthorn oil.

Watermelon and ricotta cut into cubes, mix with spinach and put on a plate. Pour sauce, sprinkle with poppy seeds and citrus peel.