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.
1
Boil the beet until al dente, so it is not too soft. Peel and slice into 0.5 cm thick rounds.
- 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.
- Buckwheat honey: 20 g
3
Prepare the cheese dressing: mix the cottage cheese with orange zest, chopped mint, and chopped cilantro.
- Curd cheese (tvorog): 150 g
- Orange zest: 15 g
- Mint leaves: 5 piece
- Cilantro: 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.
- Hazelnut: to taste
