Place the middle romaine lettuce leaves in a cocktail glass. Add yellow and red cherry tomatoes without removing their stems. Add few of them after slicing. Finely chop basil and mint leaves and mix them with Muratbey Topi cheese in a container. (If you let Muratbey Topi cheese rest with basil and mint a night before, it will have more flavor.) Prepare the sauce as a last touch. Mix the boiled red beet stock, red beet puree, olive oil, salt and black pepper and drizzle it on the cheese. Add flavor with red grape vinegar while serving.
Thanks to Chief Murat Daglioglu for the recipe.