Description
My husband likes grated beets with garlic. This dish - as one of the variations on this theme. Inspired recipe from the "School of Gastronome" No. 18 for September 2009
Ingredients
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Greens
4 piece
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Vegetable oil
2 Tbsp
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Olives
1 handful
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Cucumber
2 piece
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Potatoes
2 piece
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Cheese
300 g
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Salt
-
Beets
2 piece
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Garlic
2 tooth
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Sour cream
2 Tbsp
Cooking
Beets put in a pot with cold water and then boil until cooked (do not clean). Also separately boil the potatoes in their skins.
After the beets are fully cooked, cool, peel and slice very thin circles (if cut thick, they will stay). Part of the pieces (not condition) you wait for the toppings and salad.
For the stuffing take cottage cheese, herbs, garlic and a few slices of beets (in the original recipe the stuffing and the salad, add the tops, but now winter, and the tops get I managed).
In curd add the chopped garlic, finely chopped greens and slices of beets. Season with salt and pepper to taste. Mix all with sour cream. Put aside.
Prepare the salad: peel the potatoes, cut into cubes. To them add the diced cucumbers. Olives (I and olives) cut into slices, add to the potatoes. The remaining beets cut into cubes and add to the salad. Mix all, season with salt, pepper, vegetable oil.
Each slice of beet collapsible basket. Put in 1-1,5 tbsp filling, lightly press the edges with your fingers.
Put the packages with the filling in the center of the round dishes. Around the edge arrange the salad. After removing the samples from this recipe, my husband said: "a Little garlic" (he always says), the daughter of the said not enough salt (is also always) and I just added the leaves of any salad, and, of course, very thinly sliced beets (I have part turned out not condition). The dish turned out bright, juicy and beautiful (photos do not quite work), but also useful! Welcome to the table, please.
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