Свёкла + фисташки — волшебство вкуса 💖✨🥗

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This recipe describes a beetroot salad with pistachios and creamy cheese filling, combining a vibrant beetroot base with a rich cheese mixture and dried prunes. The beetroot is boiled or baked, cooled, and shredded, then mixed with grated cheese, cream, garlic, prunes, sour cream, and mayonnaise to form a smooth beet mixture. A separate cheese mixture is made by grating processed cheese, mixing it with cottage cheese and cream. Pistachios are toasted and chopped, with some reserved for garnish. The salad is assembled in a square dish by layering the beet and cheese mixtures in alternating portions, then chilled for an hour. Thin beet slices are used to create small rolls filled with cheese mixture, rolled, and coated in pistachio crumbs. The finished dish is served chilled, garnished with chopped pistachios and the reserved halves, and accompanied by the beet rolls. The recipe emphasizes the bright flavor that intensifies after refrigeration.