Beets + pistachios - flavor magic 💖✨🥗

Description:

Beet salad with pistachios and delicate cheese filling - step-by-step recipe "two in one": spectacular salad + elegant appetizer. This beet salad with cottage cheese, melted cheese, prunes and pistachios is easy to prepare, looks bright and is perfect for both holidays and every day. Beets + pistachios - the magic of taste 💖✨🥗 Square dish 25×25 cm; square mold 15×15 cm. Ingredients 🥗 Boiled beets, peeled - 850 g 🧂 Salt - 1 tsp. salt 🧀 Melted cheese - 180 g 🧀 Curd cheese - 300 g 🥛 Cream (any fat content) - 30 ml 🧄 Garlic - 2 cloves 🥣 Sour cream - 80 g 🥣 Mayonnaise - 30 g 🍇 Prunes - 100 g 🥜 Peeled pistachios - 50 g A little vegetable oil - for greasing the molds Preparation of beets 1) Boil or bake the beets in advance until tender. Cool completely and peel. 2) Set aside one small beet (or two if necessary) and slice into very thin appetizer plates. Spread the plates on a paper towel, cover with another towel to remove excess moisture. 3) Grate the remaining beets on a grater. Add salt, stir and set aside. Drain/squeeze off excess juice before assembling. Two masses 4) Cheese mixture: grate the cheese curds on a medium grater. Mix the cottage cheese, grated cheese and cream until smooth and creamy. 5) Beet mixture: add finely grated garlic, finely chopped prunes, sour cream and mayonnaise to grated beets. Mix. Pistachios 6) Roast the pistachios in a dry pan for flavor. Leave a few halves for decoration, chop the rest finely with a knife. Assemble the salad (layered, in a 15×15 cm mold) 7) Place the mold on the edge of a square dish (so that there is room for the appetizer). Lightly grease the sides of the mold with vegetable oil. 8) Mentally divide the beet mixture into 3 parts, the cheese mixture into 2 parts. 9) Arrange in layers, flatten each layer: 1st layer: 1/3 of the beet mixture; 2nd layer: 1/2 of the cheese mixture; 3rd layer: 2nd 1/3 of beet mixture; 4th layer: 2nd half of cheese mixture; 5th layer: remaining beet mixture. 10) Cover with food wrap and place in the refrigerator for 1 hour to stabilize. Beet appetizer 11) Remove the top paper towel from the beet plates, blot the moisture if necessary. 12) Fill each plate with a portion of the cheese mixture and roll/assemble the appetizer as shown in the video. 13) Dip the edges of the appetizers in the pistachio sprinkles. This usually makes about 11 pieces. Refrigerate until serving, if desired. Serving 14) Remove the foil, carefully remove the salad from the mold, and trim the edges. 15) Arrange the beet appetizers side by side on a platter. 16) Sprinkle the salad with chopped pistachios and garnish with the leftover 🥜 halves. Tips - Use a sharp knife or mandoline for thin plates of beets. - The flavor becomes brighter after cooling. - Serve well chilled. Enjoy! Share your impressions in the comments and save the recipe 💌