I use cottage cheese for this recipe, but you could interchange this for a crumbly cheese such as feta, wensleydale, cheshire or caerphilly.
I find this is a versatile accompaniment. It obviously lends itself to cold meat and salad dishes or with new potatoes, but can also be served with something like steak or hot salmon.
We grow beetroot in the garden, so always boil our own. Ready cooked beetroot from the supermarket will also be fine, although maybe not quite as good.
(You may also like to check out our pickled beetroot recipe.)
Simply roughly chop the beetroot into chunks (slightly smaller than 1cm square on average). Place in your serving bowl and pour over some balsamic vinegar, a shake of good olive oil and season with salt and pepper. Turn to dress the beets.
Add a little olive oil, lemmon zest and some finely chopped herbs (I prefer thyme) to the cottage cheese. Stir to combine the flavours and then spoon over the beetroot.