4 - 5 small or medium-sized beetroots
400 g cottage cheese (lor cheese)
Zest of 1 lemon
Mayi lemon-flavored salt
1 bunch of dill
1 bunch of mint
Boil the beetroots with their skins until they become tender. Once boiled, let them cool down in the same water you used for boiling. Peel the skins off the beetroots and reserve the boiled water.
Blend 400 g of cottage cheese using a hand blender or a food processor, and gradually add olive oil until smooth.
Add finely chopped parsley and dill to the cottage cheese mixture. Also, grate the zest of 1 lemon and add Mayi Artisan Lemon Flavored Liquid Salt.
Mix everything together and taste for seasoning.
Cut the beetroots into round shapes, approximately 3 mm thick.
Place the cut beetroots on a paper towel and allow them to dry.
In a serving dish, place a piece of beetroot, add some cottage cheese mixture on top, and repeat this process to create 4 layers.
For presentation, drizzle olive oil on top and add a bit of the boiled beetroot water. Garnish with dill leaves. You can optionally place thin slices of pear on top of your beetroot puff pastry.
Enjoy your meal!