For the Beetroot Filling
2 cups of grated beetroot (210g)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
For the Cheese Filling
1 cup of cottage cheese (225g)
1/2 tablespoon of dillweed (kummel)
1/4 cup of skimmed milk (60ml)
1/2 teaspoon of salt
For the Strawberry Filling
1 1/2 cups of chopped strawberry leaves (70g)
1 ripe mango, medium (320g), diced
1/2 teaspoon of salt
For the Carrot Filling
1 cup of grated carrot (125g)
2 tablespoons of chopped parsley
1/2 teaspoon of salt
1 whole egg, without shell (270g), cut into six slices along its length
For the Beetroot Filling
2 cups of grated beetroot (210g)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 teaspoon of salt
For the Cheese Filling
1 cup of cottage cheese (225g)
1/2 tablespoon of dillweed (kummel)
1/4 cup of skimmed milk (60ml)
1/2 teaspoon of salt
For the Strawberry Filling
1 1/2 cups of chopped strawberry leaves (70g)
1 ripe mango, medium (320g), diced
1/2 teaspoon of salt
For the Carrot Filling
1 cup of grated carrot (125g)
2 tablespoons of chopped parsley
1/2 teaspoon of salt
1 whole egg, without shell (270g), cut into six slices along its length
Prepare the fillings: in a medium bowl, mix all the ingredients for the beetroot filling and reserve
Do the same for the cheese, strawberry, and carrot fillings
In a lined serving dish, assemble the sandwich by alternating layers of bread with half of the beetroot filling, the cheese filling, the strawberry filling, the carrot filling, and the remaining beetroot filling, finishing with the bread
Wrap in plastic wrap and press gently to set the layers
Refrigerate for about 1 hour
Deseal the plastic wrap and serve.
