Hello again! Sometimes it’s so good not to dig in virtual reality, but just enjoy life. To notice all details and to write down in my memory (instead of phone) the best and cheerful moments with family and friends.
However, the desire to cook did not disappear and I cooked many nice and delicious dishes during this time. Today one of them. Bon Appetit!
Beetroot carpaccio with cottage cheese and pine nuts
- 2 beetroots
- 100 g cottage cheese
- 2 tbsp sour cream
- 2 tsp mayonnaise
- 1 large clove of garlic
- Olive oil
- Balsamic vinegar
- Pine nuts
- Parsley for decoration
- Wash the beetroots, dry them with paper towels and wrap them in a foil with a shiny side up. Bake in the oven for 50 minutes to 1.5 hours at 160 ° C (depending on the size).
- Unwrap the beetroots from the foil, cool down a little bit and peel. Cut into thin slices (1-2 mm) by slicer.
- In a bowl mix cottage cheese with sour cream, mayonnaise, garlic, 1 tbsp olive oil and salt.
- Sprinkle the plates with olive oil, lay the beetroot carpaccio. Top with a teaspoon of cheese paste. Sprinkle with olive oil and balsamic vinegar. Sprinkle with fried peanuts and decorate with parsley.