Beetroot salad with cheese and garlic

4 servings
2 hours

How to make a beetroot salad with cheese and garlic? First, prepare the necessary ingredients. Beetroot can be used not only boiled, but also baked in the oven. The stores sell ready-made boiled beets in vacuum packaging. Using shop beets will save you time cooking.

Pre-boil the beets in boiling water until cooked, or wrap in foil and bake in an oven preheated to 180 ° C for 1 hour. Chill the finished beetroot, peel and grate over a coarse grater or a Korean carrot grater.

Grate the cheese over a coarse grater. Which cheese is right for this salad? Any is solid, semi-solid. The main thing is that it is tasty, high-quality, without milk fat substitutes. I have ordinary Russian cheese.

Now make the mayonnaise garlic sauce. In a bowl, combine the mayonnaise, garlic cloves passed through the press, black ground pepper and salt to taste. Mix everything thoroughly. Fresh garlic can be replaced with 1 tsp dry. In addition to these spices, you can add your own to taste. Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste!

You can immediately mix all the ingredients among yourself and serve in a salad bowl or form a salad in a ring. For a more festive option, you can form a salad layer by layer in a ring. Install the cooking ring (Ø 14-16 cm) on the plate. You can also take small portion rings with a diameter of 8-10 cm. Lay part of the beetroot in the first layer and pour mayonnaise over it.

Spread out some grated cheese on top and pour mayonnaise over it as well.

Repeat the beet and cheese layers again. The last layer must be beet. Put the salad for 30 minutes in the refrigerator for soaking and cooling.

Remove the cooking ring before serving. Garnish the salad to your liking and serve. I formed the top layer in the form of a rose. Enjoy your meal!