Well, it's been a while since I posted a recipe using beetroot. But no worries, your Beetroot Princess is back and here's a recipe for a simple salad. I don't usually cook with shop-bought pickled beetroot, but I've tried (successfully) couple of recipes recently. There was this delicious pickled beetroot and blue cheese quiche, and then this simple salad I made just a few days ago. So if you've got a jar of pickled beets lurking somewhere in your fridge, here's your chance to use it! It's a great side dish, or perhaps a filling for a jacket potato?
Beetroot, Cottage Cheese and Leek Salad
(Peedi-kodujuustusalat)
Serves 4
400 g pickled beets
1 leek, white part only
200 g cottage cheese
freshly ground black pepper
Drain the beets, and cut into matchsticks or small cubes, if necessary (I had ready-grated beets).
Halve the leek lengthwise, rinse to get rid of any grit, and cut into fine slices.
Mix beets, leek and cottage cheese in a bowl, season with black pepper and serve.
7 comments:
How wonderful to hear about your little princess! Thank you! This salad looks good, & very interesting as a potato filler...mmmmm!!
My organic farmer has recently started to grow beets...I know I'll be coming here for you beet recipes! :)
thanks for the Salad recipe.
I participate in a sustainable agriculture program here in Texas, and beets are a big part of the early spring boxes. Thanks to your beetroot/blue cheese muffin, I've been able to add these beets into my meals, where previously they had never gone before! Thanks for the recipes. I enjoy reading.
I've made this twice in the past week - once for myself and once for company. Thanks!!
Looks great. I love beets and this is another good way to fix them. I have also been growing leeks this season and have been looking for new ways to use them. Thanks for sharing this recipe.
Love the recipe. Instead of mixing it all together I layer sliced beets with the cottage cheese and leeks on top and sprinkle a chilli/garlic shaker I love.
thank you!!
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