Dish: Beetroot Salad with Cheese and Garlic

Beetroot Salad with Cheese and Garlic

Name: Beetroot Salad with Cheese and Garlic
Total time: 1 h 15 min
Yield: 3
Ingredients: beetroot — 400 г; cheese — 100 г; garlic — 3 зубчика; mayonnaise — 3 ст. л.; black pepper — по вкусу; salt — по вкусу

Russian cuisine

Editorial 1 h 15 min 3 servings

Beginner 147 kcal/100 g updated November 13

A delicate beetroot salad with grated cheese, garlic and mayonnaise. A simple side dish for meat and potatoes.

Ingredients

Servings:3

Nutrition facts (per 100 g)

Calories: 147 kcal
Protein: 6 g
Fat: 10.4 g
Carbohydrates: 7.9 g

Method

Rinse the beetroots and boil them in salted water with the lid on for 40–60 minutes, until a knife pierces them easily. Drain, cool the beetroots under cold water and let them cool completely.
Peel the cooled beetroots and grate them on a coarse grater into a bowl. Grate the cheese on a medium grater and crush the garlic with a press.
Add the cheese and garlic to the beetroots, then add salt and pepper. Dress with mayonnaise and mix well.
Chill the salad in the refrigerator for 20–30 minutes so the flavors blend, then serve.