Beet and egg salad
Description
Perfect for everyday meals. The juicy beet salad will become even more aromatic if prepared in advance, allowing it to absorb the flavor of green onions. Serve this dish for lunch or dinner, with any side dish or on its own as a standalone dish. Garnish optionally and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the beet and chicken eggs in advance and let them cool.
- 2
Step 2
Boiled chicken eggs, peel, rinse under water and cut into small cubes. Place the chopped eggs into a deep plate or bowl.
- 3
Step 3
Peel the boiled beet, rinse it, and slice it in the same way as the chicken eggs. Place the sliced beet into a container.
- 4
Step 4
Wash the green onions, shake off excess moisture, and chop. Add to the container with the other ingredients.
- 5
Step 5
Add salt and spread mayonnaise of any fat content. You can use garlic mayonnaise—it will give the dish a piquant flavor. Gently mix all the ingredients.
- 6
Step 6
Place the beet and egg salad on a plate or in a ramekin, garnish with fresh herbs and serve. The dish will taste much better if you let it chill in the refrigerator for about an hour to absorb the onion flavor.