Salad from beet, spinach and cottage cheese

Salad from beets and cottage cheese. Experienced housewives know that it's enough to just step back from the usual rules of cooking, try to combine previously not combined products, as in the head a lot of new recipes of original soups, salads and other everyday and festive dishes are born. In many families it is customary to start any meal with a salad. And when you cook them every day, then in the course of time, you start to want something new that has not been tried before. Here comes to the aid and imagination, thanks to which this unusual salad of beets and cottage cheese was born. In order not to spend a lot of time preparing it, the beetroot must be baked in the oven beforehand or boiled and then cooled. In the fridge, it can be stored for several days. In this recipe for making salad from beets, we used a rather fatty cottage cheese, but you do not interfere with experimenting with Adyghe cheese or less fatty cottage cheese. But spinach and basil are better than nothing to replace - they give the salad an unusual freshness and a pleasant aroma. If you want to cook a more solemn version, then you can do this: all the ingredients except beets, grind, mix with dressing and put it on a thin slices of beet. Get an excellent portion snack.

Salad from beets and cottage cheese. Experienced housewives know that it's enough to just step back from the usual rules of cooking, try to combine previously not combined products, as in the head a lot of new recipes of original soups, salads and other everyday and festive dishes are born. In many families it is customary to start any meal with a salad. And when you cook them every day, then in the course of time, you start to want something new that has not been tried before. Here comes to the aid and imagination, thanks to which this unusual salad of beets and cottage cheese was born. In order not to spend a lot of time preparing it, the beetroot must be baked in the oven beforehand or boiled and then cooled. In the fridge, it can be stored for several days. In this recipe for making salad from beets, we used a rather fatty cottage cheese, but you do not interfere with experimenting with Adyghe cheese or less fatty cottage cheese. But spinach and basil are better than nothing to replace - they give the salad an unusual freshness and a pleasant aroma. If you want to cook a more solemn version, then you can do this: all the ingredients except beets, grind, mix with dressing and put it on a thin slices of beet. Get an excellent portion snack.

Ingredients:

• Beets 2 pcs.
• Spinach fresh 60 g
• Basil purple fresh 0.5 bunch
• Curd 200g
• Onion purple 1 pc.
• Olive oil 4 tbsp. l.
• Zira (Cumin) ground 0.5 tsp.
• Sugar 0.5 tsp.
• Pepper black ground 1 pinch
• Salt 1 pinch

Instructions

• Step 1 To prepare the salad, take 2 small sweet beets, 9-12% fat curd, a spinach bunch, a small bunch of basil, purple onion, olive oil and spices.
• Step 2 Pre-cook the beetroot (lower in cold water and boil 30-40 minutes after boiling - readiness to check with a wooden toothpick, it should be easy to enter). Then clean and cut into thin plates.
• Step 3 Cut the onion into thin half rings.
• Step 4 Spinach and basil thoroughly rinse, dry and cut.
• Step 5 Prepare the dressing - combine the olive oil, ground ziru, sugar, a pinch of salt and black pepper.
• Step 6 Connect the beets, cottage cheese, greens and dressing.
• Step 7 Mix gently and if necessary add salt to taste.