Beet and potato salad with cream cheese
I think that at this moment you really feel that the days are lengthening. And that's great! Personally, I don't like winter very much. But also in favor. Because I'm not telling you the trouble of taking pictures of good food when it's dark at 5 p.m. #HAN.
Anyway, this little salad is easy to make and excellent. To prove it is to adopt it.
For 4 people
- two beet flood
- 500 g of potatoes
- 1 teaspoon cumin seeds
- 150 g of fresh cheese (goat cheese, ricotta …)
- 1 red onion
- 2 pinches of salt
- 2 pinches of pepper
- 1.5 tablespoons wine vinegar
- 6 tablespoons oil
- 2 tablespoons chopped parsley
Preheat the oven to 180 ° C.
Peel the beets. Cut them into cubes separated by approximately 3 cm. Put them in a salad bowl. Add 2 tablespoons of olive oil, 1 pinch of salt, 1 pinch of pepper and 1 teaspoon of cumin seeds. Mix so that the beet cubes are well covered and place on a baking sheet.
Put in the oven and cook for 35 minutes. Let cool
Meanwhile, peel the potatoes, wash them and cook them for a dozen minutes in boiling water. To verify that they are cooked, push a blade into your heart, it must penetrate without problems. Drain, let cool and then cut into dice.
Peel the red onion, cut it into dice. Prepare your seasoning: In a salad bowl, put 1 pinch of salt, 1 pinch of pepper, 1.5 tablespoons of vinegar and emulsify with 4 tablespoons of oil.
Add the cooled beet and potato cubes, parsley to the salad bowl and mix.
Serve on plates and put in each of them some pieces of cream cheese.