Beetroot salad with cheese

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.

Bon appetit!