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.
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