Brynza Sheep Cheese with Roasted Beets
Salty cheese, sweet roasted beets.
Where it comes from
Zakarpattia Oblast, Ivano-Frankivsk Oblast, Chernivtsi Oblast
History
Sheep’s-milk bryndzia is connected to Carpathian highland pastoral culture. Cheesemaking is a tradition in its own right. This salad is a modern serving idea, not an ancient ceremonial recipe.
Today
Use ready-to-eat, commercially produced bryndzia. Beets balance its saltiness.
Ingredients
- 600 g beets
- 180 g ready-to-eat bryndzia cheese
- 30 ml neutral cooking oil
- 15 ml lemon juice
- 15 g fresh herbs
Method
- Wash the beets, wrap in foil, and roast at 375°F (190°C) for 50–70 minutes, depending on size.
- Cool slightly, peel, and cut into wedges.
- Mix oil and lemon juice, then pour over the beets.
- Add crumbled bryndzia and herbs.
- Taste before adding salt.
How to serve
Crumble the cheese over the beets just before serving, warm or chilled.
Sources
Check ingredients for allergens. Times and amounts are approximate.
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