Red beet cheesecake

Чийзкейк с червено цвекло2 1024x579 Red beet cheesecake

Red beet cheesecake

Ingredients for 2 cheesecakes:

2 large and cooked beetroots

150 to 200 g of fresh goat cheese

1 teaspoon of dried oregano and parsley

2 tablespoons olive oil

White pepper

Black olives

Fresh parsley for garnish


Cut the beets into large slices, 1 cm thick and extract identical wheels using a metal ring (7-8 cm in diameter).

In a bowl, mix together the goat cheese with the olive oil and spices. Cover a flat plate with transparent film and put on two metal rings. Spoon a layer of cheese in each. Lay a wheel of redbeet. Alternate layers of cheese and beetroot. Finish with a layer of cheese. Refrigerate the cheesecakes for 1-2 hours.

Remove the metal ring just before serving the cheesecakes. Decorate with a sprig of fresh parsley and some olives. Serve immediately.

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