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Beetroots with Cottage Cheese

Recipe based on Francis Malmann’s dish:

INGREDIENTS

  • Precooked Beetroots
  • White Wine Vinegar
  • Water
  • Olive Oil
  • Aromatic Herbs
  • Cottage Cheese (Tvorog)
  • Piment Espellete
  • Salt
  • Parsley Leaves

METHOD

  1. Put precooked but not ready yet beetroots in the boiling mixture of white wine vinegar and water (50/50), boil for approximately 10 mins.
  2. Crush beets and fry them turning side to side in the olive oil with aromatic herbs.
  3. Serve with cottage cheese (tvorog), piment espellete, salt, olive oil and parsley leaves salads.
Gennady Jozefavichus About Author

Widely regarded as one of the premier voices in food and travel, he has visited approximately 140 countries and countless restaurants. He is a published author and has contributed to numerous publications including Conde Nast, Tatler, Vogue and GQ.