Separate the leaves from the beetroot tops and reserve them.
Boil the whole beetroot in a saucepan of water for 30 to 45 minutes until tender.
Bring buffalo milk to a boil and whisk in lemon juice to separate the curds.
Strain the curds through a sieve and chill the solid cheese in the fridge.
Fry bread cubes with rosemary and thyme in 3 tablespoons of olive oil until golden.
Toss the bread with remaining oil and vinegar, then wilt the beetroot leaves with cumin seeds in the same pan.
Cut the cooled beetroot into chunks and mix with the bread, leaves, and remaining herbs.
Plate the salad, top with curd cheese, and garnish with dill and oregano sprigs.