Beets boiled in their skins until cooked (until soft). Alternatively, bake in the oven. Cleanse it from the skins and cut into slices with a thickness of 4-5 mm. Seasoned with salt and pepper.

In a bowl put the soft cheese, pickled cucumber (gherkins), garlic clove, walnuts and sour cream. Was milled immersion blender to puree. Taste. Optionally, you can season with spices. I added a pinch of salt. It should be noted that the filling should not be liquid! For consistency, it should resemble thick mashed potatoes. If suddenly it turned out that the filling is spread, you can try to add more Adyghe cheese. Clean the filling in the fridge for 15 minutes (or freezer for 7 minutes) to make it slightly "grabbed".

Then form a "Christmas tree". I used a pastry syringe. It is your regular teaspoon. On each slice squeezed the stuffing, cover with the next circle and so on until the end. The top "cap" of toppings.

Ready to "herringbone" clean the refrigerator before serving. I want to note that this appetizer is best done in the day when you will serve it on the table. Over night in the fridge the filling soaked in beet juice and turns pink. It also looks good, but when there is an alternation of red beets and white fillings, looks interesting. The food is ready, Bon appetit!