Salad red beet velvet with curd and garlic

4 servings
35 min

Prepare the ingredients. Peel the garlic. Wash and dry the dill.

Grate the beets on a coarse grater and squeeze extra juice with your hands.

Put the cottage cheese in the bowl of the blender.

Sour cream, garlic, dill and salt.

It's good to beat.

A viscous homogeneous mass should be obtained.

Form a salad in a culinary ring, alternating beet layers with curd mass. The first and last layers must be beet.

Put the salad for 1 hour in the refrigerator for impregnation.

Remove the culinary ring. Using a pastry bag, decorate the salad with mayonnaise rosettes.