Rote Bete + Pistazien - Geschmackszauber 💖✨🥗

In this recipe we prepare a beetroot salad with pistachios and a creamy cheese mixture. First the beetroot is cooked or baked until tender, peeled, and shredded. A small portion is sliced for a snack, while the rest is grated and mixed with a pinch of salt and drained of excess juice. For the cheese mixture, cottage cheese, grated cheese, and cream are blended until smooth. The beet mixture is combined with minced garlic, chopped dried plums, sour cream, and mayonnaise. Pistachios are toasted; a few are reserved for garnish and the rest chopped. The salad is assembled in a 15 × 15 cm square tin in alternating layers: one‑third beet mixture, half cheese mixture, another‑third beet mixture, half cheese mixture, and a final beet topping. Cover with cling film and chill for an hour. For the beet snack, the top layer is rolled with the cheese mixture, the edges dipped in pistachio crumbs, yielding about 11 pieces; cool before serving. Finally plate the salad and garnish with chopped pistachios. Serve chilled.