A step-by-step recipe for beetroot salad with cheese and eggs: a list of necessary products and the rules for preparing a delicious cold snack. Video recipes.
Beetroot salad with cheese and egg is the perfect festive appetizer or main course for a healthy snack. Its calorie content is low, while its nutritional value is quite substantial. The cooking process is simple and time-consuming.
The red root vegetable is very often used in various dishes fried, boiled, baked or fresh. In this recipe for beetroot salad with cheese and eggs, you must first boil it. This makes the flesh softer, more sweet and easier to digest.
We also boil hard-boiled eggs. The yolk should be firm, but not overcooked. We also add cheese to improve the taste. Its variety also determines what flavoring notes the salad will acquire - sweetness, piquancy, pungency. We will use a hard product such as Maasdam, Edam, Cheder, Gouda or others.
Chives are an important ingredient. It perfectly vitaminizes and refreshes the salad. Unlike onions, green feathers are softer in taste and smell, and therefore do not require prior pickling.
For dressing, take mayonnaise or ready-made white garlic sauce.
The following is a step-by-step recipe for beetroot salad with cheese and egg with a photo of each stage of preparation.
- Calorie content per 100 g - 156 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Beets - 300 g
- Eggs - 2 pcs.
- Hard cheese - 50 g
- Garlic - 1-2 cloves
- Mayonnaise - 50 g
- Green onions - 50 g
- Salt, pepper - to taste
Step by step preparation of beetroot salad with cheese and egg
1. Before preparing the beetroot salad with cheese and eggs, prepare the ingredients. Boil the root vegetable and chicken eggs until tender, cool and clean. Grind the protein with yolk with a knife into a cube.
2. Wash onion feathers, dry and cut into thin rings. Add to the salad bowl.
3. Three hard cheese on a coarse grater, so that its taste is well felt in the finished dish.
4. Cut the beets in the same way as the eggs, so that the shape and size of the pieces are the same.
5. Pass the chives through a press and combine with the prepared ingredients.
6. Season with spices. Add mayonnaise. Its amount can be varied depending on its consistency. The main thing to remember is that the salad should not be runny.
7. Mix until smooth so that the dressing covers each piece. Store in the refrigerator under the lid. Before serving, put the culinary ring on a plate, put the salad inside and slightly condense so that it keeps its shape well. Decorate with herbs or lettuce. You can also make flowers from cheese or eggs.
8. Delicious vitamin beet salad with cheese and egg is ready! We serve it chilled as an appetizer or main course for a low-calorie lunch or dinner.
See also video recipes:
1. Delicious salad of beets and cheese
2. How to make beetroot salad
