Cheese Pancakes And Beet Salad Recipe

Cheese Pancakes

1. In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. 2. In another bowl, whisk together 1 cup of milk, 1 egg, and 2 tablespoons of melted butter. 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. 4. Fold in 1 cup of shredded cheese (such as cheddar or mozzarella). 5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. 6. Pour 1/4 cup of batter onto the skillet for each pancake. 7. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. 8. Repeat with the remaining batter.

Beet Salad

1. Preheat the oven to 400°F (200°C). 2. Wash and trim 4 medium-sized beets, then wrap them in aluminum foil. 3. Roast the beets in the oven for 45-60 minutes, or until they are easily pierced with a fork. 4. Allow the beets to cool, then peel and cut them into cubes. 5. In a large bowl, combine the beet cubes with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper. 6. Toss to coat the beets evenly. 7. Add 1/4 cup of crumbled feta cheese and a handful of fresh arugula or spinach.