Description
Our family loves beets. And of course we have for every holiday to eat salad, which includes beets, mostly certainly "Coat", but periodically (depends on the location time) I make new beet salads. Once in one of the magazines "Culinary workshop," I came across this salad, however was called "marinated beets", but I still think that it is still a salad. However, it was very tasty. Come and see for yourself.)))
Ingredients
-
Beets
2 piece
-
Adyghe cheese
100 g
-
Salt
1 pinch
-
Cilantro
3 sprig
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Sunflower seeds
10 g
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Olive oil
1 Tbsp
-
Vinegar
2 Tbsp
-
Garlic
1 tooth
-
Ginger
30 g
-
Sugar
1 Tbsp
-
Salt
1 pinch
-
Chili
1 pinch
Cooking
For the marinade mix all the ingredients, add another 2 tbsp water. it to evaporate by half on low heat. Then grind in a blender and allow to cool.
One beets peel and cut into thin slices-slices that add marinade, cover and leave for a day, turning occasionally or shaking. Second the beets bake in the oven, wrapped in foil (or just boil). Cut into pieces as You like ( I cut cubes). Cheese slice as well as baked beets.
Slices of pickled beets to put a fan on the plate.
From above to lay out slices of cheese and roasted beets. To psypete seeds and herbs.
Drizzle with olive oil and season with salt.
Bon appetit
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