It's no secret that the combination of beets and cheese is very beneficial. Therefore, based on these ingredients, a wide variety of salads and snacks are prepared. In this review, I'll tell you about another salad based on beets and cheese.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beets are a frequent guest in our kitchens! After all, the root crop is so affordable and cheap. It is rich in vitamins, minerals and bioflavonoids. The vegetable can lower bad cholesterol and triglyceride levels. And this is important for heart disease. The beneficial effect of the vegetable on the digestive tract is also known. And for pregnant women and those planning a pregnancy, beets are indispensable as a source of folic acid. It also cleanses the blood and kidneys, reduces excess weight and high blood pressure.
Many dishes are prepared with beets: soups, fritters and cutlets are fried, pies are baked, they are added to stews and caviar is spun. And many delicious salads are also prepared from it. This vinaigrette, and "herring under a fur coat", and beets with prunes and nuts. Beets, even sliced or grated, can replace a whole salad. Vegetables for salads are used raw, boiled or baked. From a large list of salads, beetroot salad with cheese is very popular. This suggested recipe is very simple and quick to implement. In addition to the main components, it also includes additional ingredients like eggs and pickles. Well, enough introductory words, let's finally get down to making beetroot salad.
- Caloric content per 100 g - 111, 2 kcal.
- Servings - 2
- Cooking time - 2 hours for boiling beets, plus time for cooling it and 10-15 minutes for cutting food
Ingredients:
- Beets - 1 pc.
- Eggs - 2 pcs.
- Cheese - 100 g
- Salt to taste
- Mayonnaise - for dressing
- Pickled cucumber - 1 pc.
Step by step preparation of beetroot and cheese salad:
1. Wash the beets, scrub the skin with a sponge to remove dirt and boil in salted water for 2 hours. After the root vegetable, cool completely. I recommend harvesting the beets in advance, for example, in the evening, to prepare a salad in the morning, then peel and cut the vegetable into cubes.
2. Also pre-boil the eggs until they are cool. This process will take you no more than 8-10 minutes after boiling. Then dip them in ice water, cool, peel and cut into cubes.
3. Remove the pickles from the brine, wipe with a paper towel to absorb excess liquid and cut into cubes.
4. Cut the cheese into the same slices as all previous products. I draw your attention to the fact that all products must be cut in the same way for the salad to look beautiful.
5. Place all ingredients in a deep bowl.
6. Season them with mayonnaise and stir. Soak the salad in the refrigerator for about an hour and serve. For a more dietary salad dress it with low fat yogurt or vegetable oil.
See also a video recipe on how to make beetroot salad with cheese.
