Cheese and beetroot salad
This is a quickie if you've got the beetroot already cooked. What I would recommend is that whenever you decide to do anything with beetroot, you cook up a load at one time. That way you can do a few different things with it. Cooked beetroot will keep for three or four days (maybe more) in the fridge. This salad first came about in our house because cooked beetroot was one of the things lying around in the fridge when I was trying to figure out what to make for a quick lunch.
Slice the beetroot into long pieces like thin French fries (Am.) or chips (Br.). I take care to point out the language variation here, lest our American readers cut themselves trying to slice their beetroot super thin - you know, with American chips being the same as British crisps. Did you know, by the way, in India, chips (British chips, that is, as opposed to American) are also called 'finger chips' or 'Chinese potatoes'?
I suddenly realised that I don't know if 'beetroot' is the same in American English. If you're American and you're reading this with a mind to making the salad, maybe you could just do a quick double check. What you're getting ready to cut up should be deep-red coloured, sort of bulbous, root-shaped things.
Ingredients
2 or 3 cooked, peeled and sliced beetroots
A small piece of hard cheese, grated
2 cloves of garlic, chopped
3 or 4 dessertspoons of apple or wine vinegar
A splash of oil
Salt
Mix everything together and serve immediately or leave in the fridge till you're hungry.