Salad

Description

Minimum effort — excellent result. This salad with an olive oil-based dressing is cooked in a pan. You can prepare in advance by boiling the beetroot ahead of time, which will significantly reduce the cooking time. Serve the salad with soft cheese, but you can also use "Feta" or "Brynza." It can be served immediately.

Instructions

1. 1

   Step 1

   Peel two small beets, then wash and cut into small pieces.

2. 2

   Step 2

   Heat a skillet with olive oil, add the beetroot and sprinkle with salt, then cover with a lid and cook over low heat until tender (add a little water if necessary).

3. 3

   Step 3

   Peel the onion and garlic. Finely chop the garlic and slice the onion into rings.

4. 4

   Step 4

   Pierce the beet and test for doneness; if it's soft, add minced garlic, half the cheese, wine vinegar, honey, pepper, and onion.

5. 5

   Step 5

   Mix and cook for about 10 minutes, then turn off the heat and let it sit, covered, for a few minutes. Add chopped nuts, basil leaves, and season with salt.

6. 6

   Step 6

   Place the salad on a plate, garnish with "Feta" cheese, and serve warm.

7. 7

   Step 7

   Done.