Boiled beetroot julienne

Robertas Lukjanskis, chef of the Vilnis restaurant (St. Petersburg), shared the recipe with us. "In Lithuania, every family cooks cold borscht - shaltibarschai. This is a classic recipe, but I can't say where it came from - I've just been eating it since I was little. They start making shaltibarschai as soon as young green onions and dill appear. In Lithuania, they sell special kefir for shaltibarschai, it already contains onions and dill, and even cold borscht is drawn on the package. That is, you just take a package , cut up beets and cucumbers, pour kefir over them, and that's it - the soup is ready. Very convenient for the lazy! Milk is added to shaltibarschai, because kefir itself is very thick. Some also add sour cream to make it really satisfying. In the restaurant, we put an egg on top to make it "It's beautiful, but at home I recommend chopping the egg and mixing it with the vegetables in a plate.

This exquisite salad combines the tenderness of roasted pumpkin, the sweet freshness of beetroot, and the creamy texture of avocado, creating a harmonious blend of flavors. Its roots trace back to European cuisine, where the balance of healthy and rich ingredients is valued. Roasted pumpkin takes on caramel notes, beetroot adds a rich earthy tone, and avocado contributes creaminess. Spinach brings a light freshness, while pine nuts and balsamic cream finish the dish with savory accents. This salad is perfect as a light lunch or elegant appetizer, delighting not only with its taste but also with its picturesque presentation. It is a true gastronomic symphony where each note sounds bright and expressive.