Layered beetroot with goat cheese
2 servings
80 minutes
Layered beetroot with goat cheese is a refined combination of the earthy taste of beets and the delicate, tangy notes of goat cheese. This recipe comes from European cuisine, where simple ingredients create true gastronomic masterpieces. The freshness of lemon juice adds a light acidity to the dish, while spinach and basil leaves contribute freshness and aroma. A sprinkle of red pepper gives a subtle spicy note that enhances the impression. This dish is perfect as an appetizer or light dinner; it looks elegant on the plate and delights with its rich flavors. The simplicity of preparation makes it accessible even for novice cooks, while the combination of ingredients highlights the balance between richness and freshness.
1
Boil the beets in their skins (this will take about an hour). Cool the boiled beets, peel them, and slice them into thin rounds.
- Beetroot: 2 pieces
2
Slice the cheese thinly. Drizzle each beet slice with lemon juice, then top with cheese and a spinach leaf. Repeat for several layers, finishing with cheese on top and garnishing with basil leaves.
- Goat's milk brynza: 200 g
- Lemon: 0.5 piece
- Fresh spinach leaves: to taste
- Basil leaves: to taste
3
To add spice and color, lightly sprinkle red pepper on top.
- Ground red pepper: pinch
