• 2 medium boiled beets
• 2 cloves of garlic
• 4 tablespoons of Greek yogurt
• 3 tablespoons of cheese
• Salt, freshly ground black pepper,
• 1 teaspoon lime juice

FOR SANDWICH;

• 12 slices of toast bread
• 8-10 leaves of Yedikule lettuce
• 8-10 slices of smoked turkey, tulum cheese

FABRICATION;

Peel the boiled beets. Grate with the thin side of the grater. Add crushed garlic, strained yogurt, labneh cheese, a little salt, freshly ground black pepper and lime juice and mix well. Spread the beetroot sauce on six slices of bread. Share the Yedikule lettuce leaves over the bread slices. Finish off with slices of Tulum cheese and smoked turkey. Place the other slices of bread on top and serve.