Composition / ingredients
Cooking method
1. Turn on the oven to warm up to 180 degrees Celsius, and at this time we begin cooking the dish.
2. We will need four beets of the same size and shape. Beets are well washed under running water, dried with paper towels.
3. Grease the baking sheet with olive oil, spread the beetroot and put it to bake in the oven for 1 hour. It may take a little more time: the beetroot is ready if it is easily pierced with the tip of a knife. If resistance is felt, the root vegetables need to be baked longer.
4. We remove the beetroot from the oven, let it cool down a little, but not completely, so that the dish is eventually warm, not cold. After we remove the skin from it, which will be removed very easily after baking. After cutting the beetroot horizontally into three circles.
5. Three hard cheese. It is ideal to take a semi-hard cheese - such as Pecorino, but, in principle, any hard one will do. Three of them on a fine grater.
6. We put the lower circles of root vegetables on four prepared serving plates - one circle for each plate. We spread sheep's cheese on them, which first needs to be kneaded well and mixed. Sprinkle grated hard cheese on top.
7. We put the second circles and repeat the same thing - sheep cheese on them, then hard cheese. Then we cover everything with the third part - beet tops.
8. In a small bowl, mix lemon juice, honey, olive oil and balsamic vinegar. Season with ground black pepper (necessarily only ground). Add chopped parsley to the mixture. Mix everything together.
9. Pour the resulting sauce over beets with cheese, decorate the finished dish with fried pumpkin seeds and fresh herbs. Greens can be used any to your taste.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Honey - 400 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Sheep's cheese - 341 kcal/100g
