Beet salad
Description
A simple dish to prepare. Although the process is straightforward, pre-cooking the ingredients takes quite some time. I recommend boiling everything in advance. But let's go step by step. 1. First, wash the beet and carrot, then place them in a pot and simmer over low heat until soft. 2. Wash the beef as well and simmer over low heat until fully cooked. 3. Hard-boil the eggs—they cook the fastest. Once all ingredients are ready, cool them thoroughly (place eggs and vegetables under cold water). 4. You can serve the salad either in a deep salad bowl or on a flat plate. In the latter case, use removable sides from an ovenproof mold for convenience. 5. Place the cubed meat at the bottom, mix it with mayonnaise, and season with salt to taste. 6. Grate the cheese, add mayonnaise and pressed garlic, mix well, and spread as the next layer. 7. Then add the grated eggs, lightly season with salt, and spread with mayonnaise. 8. Next, add the carrot, grated on a medium grater. Season with salt to taste and mix well with mayonnaise. 9. The final layer will be grated beet mixed with garlic and mayonnaise. 10. Refrigerate the salad for about an hour to let it marinate thoroughly. 11. Before serving, sprinkle the salad with fresh herbs. Serve chilled.