There are only a few secrets to this dish. The first — roasted beets are much tastier than boiled ones. And healthier too. The second — pistachios. Not pine nuts or walnuts, but specifically pistachios. They pair perfectly with both beets and cheese. The third — it's incredibly easy to prepare. It doesn't get any simpler.
- 1 medium beet
- 50 g sheep’s cheese
- a handful of pistachios
- olive oil
- balsamic or sherry vinegar
- sea salt
Wash the beet, wrap it in foil, and bake in the oven at medium temperature for about 2 to 2.5 hours.
Once the beet is ready, carefully peel it and slice it into thin slices using a mandoline slicer. If you don’t have one, a sharp knife will work as well.
Slice the cheese into thin "petals" using a mandoline or a knife, scraping away thin layers. This method makes the cheese melt in your mouth. If preferred, you can simply cut it into small pieces.
Shell the pistachios and chop them finely with a knife or lightly crush them in a mortar.
Arrange the beet slices on a plate, layer the cheese on top, and sprinkle with pistachios.
Lightly season with sea salt, drizzle with olive oil, and, if desired, a touch of balsamic vinegar.
Wash the beet, wrap it in foil, and bake in the oven at medium temperature for about 2 to 2.5 hours.
Once the beet is ready, carefully peel it and slice it into thin slices using a mandoline slicer. If you don’t have one, a sharp knife will work as well.
Slice the cheese into thin "petals" using a mandoline or a knife, scraping away thin layers. This method makes the cheese melt in your mouth. If preferred, you can simply cut it into small pieces.
Shell the pistachios and chop them finely with a knife or lightly crush them in a mortar.
Arrange the beet slices on a plate, layer the cheese on top, and sprinkle with pistachios.
Lightly season with sea salt, drizzle with olive oil, and, if desired, a touch of balsamic vinegar.
