Why experienced cooks in the best restaurants bake beets in foil

Delicious food does not necessarily consist of some rare and expensive ingredients. For example, our beet salad with cucumbers is easy to prepare, but thanks to a successful combination of products and original dressing, it is quite capable of decorating the restaurant menu.

Salad of beets with cucumbers Ingredients

500g beet
200g pickles
100g salted cheese
50g onions
20g cilantro
garlic
olives for decoration (if desired)

Refueling ingredients

150g sour cream
1 tbsp mustard
3g sugar
0.25 tsp ground black pepper
1 tbsp soy sauce
1 tbsp olive oil
2 tbsp lemon juice
salt

Preparation

Baked beets do not absorb water at all, so the taste is more saturated. It keeps its shape better and does not fall apart in a salad. So wrap the beets in foil and put on the bowl of the oven, heated to 180 degrees. Medium-sized tubers are usually baked for about an hour. Their readiness can be checked with a toothpick.
Let the baked beets cool and peel off the peel. Cut into cubes with a side of about 5-7 mm.
Cut cheese, onions and cucumbers with about the same cubes.
Cut the cilantro.
Put the garlic through the press.
Mix all the ingredients in the bowl. Add the crushed garlic.
Now let's get the gas. Mix sour cream, soy sauce and olive oil.
Add there ready mustard, sugar, ground pepper and lemon juice. Stir thoroughly.
Tuck in that salad. Try and salt if necessary.
Put the salad in the dish and, if desired, decorate with cucumber slices or olives.