Sugar beet with homemade cottage cheese, herbs, nuts and honey

4 servings

30 minutes

This recipe embodies Russian culinary tradition, combining simplicity and exquisite taste. Sugar beet, fragrant and sweetish, acquires caramel notes after baking with buckwheat honey. Tender homemade cottage cheese mixed with citrus zest, mint, and cilantro creates a contrasting texture and refreshing flavor. Hazelnuts added at the end bring a crunchy texture and nutty depth. This dish is perfect for a light dinner or morning breakfast; it can be served as a standalone dish or as a side to meat or fish. It combines sweetness, tartness, and herbal freshness, making it remarkably harmonious and memorable.

Energy value per serving

• Calories: 92.6
• Proteins: 7.7g
• Fats: 2g
• Carbohydrates: 10.8g

Ingredients

• Sugar beet: 250 g
• Buckwheat honey: 20 g
• Cottage cheese: 150 g
• Orange zest: 15 g
• Mint leaves: 5 pc
• Coriander: 2 sprig
• Hazelnut: to taste

Cooking steps

1. Boil the beet until al dente, so it is not too soft. Peel and slice into 0.5 cm thick rounds.

   Required ingredients:

   • Sugar beet: 250 g

2. Brush the beet slices with honey on both sides and bake in the oven for 5 minutes at 180 degrees.

   Required ingredients:

   • Buckwheat honey: 20 g

3. Prepare the cheese dressing: mix the cottage cheese with orange zest, chopped mint, and chopped cilantro.

   Required ingredients:

   • Cottage cheese: 150 g
   • Orange zest: 15 g
   • Mint leaves: 5 piece
   • Coriander: 2 sprigs

4. Place the cottage cheese mixture on hot beet slices.

5. Crush the hazelnuts in a mortar (or chop finely with a knife) and sprinkle the beets with nut crumbs.

   Required ingredients:

   • Hazelnut:  to taste