Beetroot salad with cheese can be put in a salad bowl and served to the table, and can also be used as a filling for sandwiches.
Cooking time 30 minutes
Cheese 50 g
Beet 1 pc
Eggs 2 pcs
Mayonnaise 1 tbsp l.
A clove of garlic 1 pc
Salt to taste
Boil beets and eggs until tender, cool and peel.
Grate eggs into a bowl (leave a little yolk for decoration), cheese and beets.
Add mayonnaise and pressed garlic, stir and season with salt to taste.
Put in a salad bowl.
Sprinkle with some of the crushed yolk.
Let the salad stand and serve.