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Beet salad with cheese
Salads

Beet salad with cheese

30 min4 serv.20 февр. 2026 г.

Description

A simple dish to prepare. In Soviet (and even in modern Russian, let's be honest) canteens, beet and cheese salad was second in popularity only to cabbage and carrot salads. And no wonder: inexpensive and easy to make, this salad has a soft, creamy texture, is very filling and quite tasty. At the very least, it's definitely a hit with beet lovers. It works well both as a standalone dish and as part of the traditional Soviet trio: "cutlet-mashed potatoes-salad." Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Ingredients for preparing beet salad with cheese.

  2. 2

    Step 2

    Step 2

    Place the beet in a saucepan, cover with cold water, and cook for 20-25 minutes until done.

  3. 3

    Step 3

    Step 3

    When the beet is ready, remove it from the pot, let it cool, and peel off the skin.

  4. 4

    Step 4

    Step 4

    Grate the peeled beet on a coarse grater.

  5. 5

    Step 5

    Step 5

    On the same coarse grater, grate the cheese, and mince the garlic using a press or finely chop it. Mix the beet, cheese, and garlic together.

  6. 6

    Step 6

    Step 6

    Dress the salad with mayonnaise, mix well—and it's ready! Let the salad chill in the refrigerator for at least half an hour, after which the beet and cheese salad will be in the optimal state for serving.