Beetroot salads are a culinary tradition for many families. They are often prepared for family dinners and holidays. Therefore, we bring to your attention a very festive version of the traditional salad with beets, soft cottage cheese and garlic.
Ingredients:
- 2 small beets;
- 1 pinch of sweet paprika, dry rosemary, dry mint;
- 2 teaspoons of mustard;
- sunflower oil;
- 5 baguette slices;
- 3 lettuce leaves;
- 1 guest walnuts (shelled);
- 1 clove of garlic;
- 1 pack of cottage cheese 0%;
Preparation:
- Wash both beets, dry with paper towels, place in the oven and bake until tender. Then remove from the oven, cool, peel and cut into thin rings.
- Put mustard in a wide container (for pickling beets), pour oil, add dried mint, dry rosemary, sweet paprika, black pepper and salt. Stir until smooth. This spicy mass will be a marinade for beets.
- Put the beetroot rings in the marinade, mix everything again and leave to marinate for 10 to 24 hours. It is best to marinate for a day, then the beets will be very tasty.
- After a day, put the pickled beet rings in a colander (sieve) and leave to stand for 10-15 minutes to drain excess liquid.
- Chop the nuts into crumbs, wash and dry the lettuce leaves, dry the baguette slices in the oven.
- Put the cottage cheese on a plate and mash with a fork until smooth. Chop the garlic with the help of a garlic dish and add to the curd. Pour 1 tablespoon of "beetroot" oil there, grind everything until smooth.
- Take a plate and place a culinary ring on it.
- Put beets in layers in a ring, then cottage cheese, again beets and again cottage cheese. Alternate to the top of the ring. After that, remove the ring, and sprinkle the formed salad with nut crumbs, garnish with lettuce leaves and baguette crackers. Serve with fresh vegetables and your favorite side dish.
- Note that the salad should turn out not for one plate, but for at least two. Therefore, the formation procedure will need to be repeated. If there is no culinary ring, then you can just take a salad bowl.
