Beetroot with Cheese
by Editorial Staff
The recipe for a classic beetroot appetizer with cheese and garlic. Beetroot snack is a favorite and popular in many families.
Cook: 10 mins
Servings: 3
Ingredients
- Small beets – 3 pcs.
- Curd cheese – 200 g
- Processed cheese – 100 g
- Pink wine vinegar – 2 tbsp
- Garlic – 1 clove
- Dill – a couple of twigs
- Ground black pepper – to taste
- Salt (optional) – to taste
- Lettuce leaf – for serving
- Balsamic cream (if available) – for serving
Directions
- Before preparing this appetizer, pre-boil the beets until tender and cool. Prepare all the other items needed to make your snack.
- Put soft curd cheese in a deep bowl, grate the processed cheese on a coarse grater, finely chop the dill, chop the garlic. Mix everything until smooth, salt and pepper to taste. If the curd is too thick, add a little sour cream or natural yogurt.
- Peel the beets.
- Cut the beets into slices of equal thickness, fold into a bowl, sprinkle with wine vinegar, leave to marinate for a few minutes. It is better to cut each beet separately, so it will be easier to collect them later.
- Place the beetroot slices on paper towels to remove excess water and vinegar.
- Gather the appetizer – put the beets on top of each other and a teaspoon of cheese filling each.
- If desired, place clean lettuce sheets on a platter, and place the beetroot snack on them.
- If desired, pour balsamic cream over the finished beetroot snack to serve.
Bon appetit!
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