Beetroot with cheese
Description
Minimum effort — excellent result. For the salad, both boiled and baked beet work perfectly, if you have time and a couple of foil pieces. I use hard cheese, but I want to say that the salad is no less delicious with brined cheese; in summer, you can add some greens (spinach or arugula). For those who love nuts in their salads — this is your option. Beets and cheese go wonderfully with walnuts; for extra flavor, chop them and toast in a dry skillet for a couple of minutes. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Let's get started!
- 2
Step 2
Wash the beet thoroughly using a sponge. Place in a pot, cover with cold water, bring to a boil and cook for 1 hour. If the beet is young or small, reduce the cooking time to 35-40 minutes.
- 3
Step 3
Cool the cooked beet, peel and cut into cubes.
- 4
Step 4
Grate the cheese on a coarse grater or cut into small cubes, finely chop the garlic.
- 5
Step 5
Add cheese to the beetroot.
- 6
Step 6
Add garlic, mayonnaise, salt, pepper.
- 7
Step 7
Mix the salad well and serve in a large salad bowl or in individual portions.
- 8
Step 8
Serve at the table.