Beetroot Salad With Bryndza

This beetroot salad with bryndza cheese is a refreshingly tasty salad that pairs
well with meat dishes like shashlik.

Servings: 4 people

Author:

Prep Time
1 hour

Total Time
1 hour

Side Dish Salad

Eastern European Ukrainian

salad dairy Beetroot Ukrainian Food Bryndza

🧂 Ingredients

5 medium Beets

peeled and boiled
1 Red Onion

thinly sliced
60 ml Olive Oil

this is about 4 tablespoons and as it isn't being cooked try to find a decent quality oil for this recipe.
60 ml Lemon Juice

this is about 4 tablespoons freshly squeezed is best but you can also use store-bought lemon juice if you want
3 cloves Garlic

minced
200 grams Bryndza Cheese

feel free to put more or less this isn't a static ingredient measurement
Parsley

for garnish and to taste

1 If you are using raw beets begin by peeling them and boiling them whole for
about an hour. Then remove and let cool.
2 In a bowl add your thinly sliced red onion, minced garlic, olive oil, and lemon
juice. Let marinate for at minimum 20 minutes, but can be longer if you want (I
marinate usually as long as it takes the beets to boil and cool).
3 Add a weight to the bowl to press down on the onions marinating. I used a bag
filled with water but a heavy plate can also work.
4 Cube the beets and chop some parsley and mix everything together. Crumble over
the bryndza cheese and serve. It's important to not mix much after you add the
cheese so the beet juice doesn't dye the white cheese pink.