Recipe based on Francis Malmann’s dish:
- Precooked Beetroots
- White Wine Vinegar
- Olive Oil
- Aromatic Herbs
- Cottage Cheese (Tvorog)
- Piment Espellete
- Parsley Leaves
- Put precooked but not ready yet beetroots in the boiling mixture of white wine vinegar and water (50/50), boil for approximately 10 mins.
- Crush beets and fry them turning side to side in the olive oil with aromatic herbs.
- Serve with cottage cheese (tvorog), piment espellete, salt, olive oil and parsley leaves salads.