Beet salad with garlic
Description
I boiled the beet in advance. To do this, choose high-quality root vegetables, wash them thoroughly, place in cold water, and bring to a boil. Cook the beets for 40-45 minutes; if the roots are large, increase the cooking time to 1 hour. Let the cooked beet cool down. For the salad, I use homemade mayonnaise with herbs. You'll find many mayonnaise recipes on the website—choose the one you like best. I prepare mine using eggs and vegetable oil, adding a bit of dried herbs at the end for aroma and flavor. To make the salad more original, add some grated cheese or walnuts—the dish will acquire a new, interesting taste.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the beet, grate on a coarse grater. Place in a deep salad bowl.
- 3
Step 3
Grate the hard cheese on a coarse grater. Add it to the salad bowl with the beet.
- 4
Step 4
Chop the walnuts with a knife into fine crumbs. Add to the salad bowl.
- 5
Step 5
Pass the garlic through a press or finely chop with a knife, place it in a salad bowl and add mayonnaise to the salad. Mix thoroughly.
- 6
Step 6
Adjust the salad for salt, taking into account the "saltiness" of your cheese, and add ground black pepper to taste. Let it marinate for a while in the refrigerator, covered with a lid or plastic wrap.
- 7
Step 7
The salad can be garnished with nuts and fresh herbs.
- 8
Step 8
Serve at the table.