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Beetroot and Cottage Cheese Spread

Nadia Galinova
Translated by
Nadia Galinova
Beetroot and Cottage Cheese Spread
Image: VILI-Violeta Mateva
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Preparation
15 min.
Cooking
10 min.
Тotal
25 min.
Servings
2
"Dietary, fresh and light spread, which will surely find many fans here"

Ingredients

  • beetroot - 1 pc.
  • green peppers - 1/2 pc.
  • cottage cheese - 7 oz (200 g)
  • mayonnaise - 1 tbsp. with a tip
  • boiled chickpeas - 2 tbsp.
  • salt - by taste
  • black pepper
  • parsley - 3 stalks
  • dill - 3 stalks
  • onion - 1/3 onion
  • olives - for garnish
measures

How to make

First, boil the beetroot, peel it and cut it into large pieces. Place it in the jug of a chopper or blender. Add pieces of onion, strips of green pepper, strained chickpeas, chopped dill and parsley. Finally, add cottage cheese and mayonnaise (1-2 tbsp.).

Blend with pulsations at least 3-4 times, until a creamy mixture is obtained. Try it to see how it tastes and if necessary it is seasoned with salt, black pepper or your favorite spice.

Serve it on a plate, decorated with pieces of olive like a flower and with a bit of mayonnaise in the middle. Garnish with sprigs of dill or parsley for a fresh look. This spread is very tasty and great as an appetizer.

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