Grated beet salad with cheese. Beetroot salad with garlic and walnuts - step-by-step recipe with photos

The recipe for beetroot salad with garlic and cheese is quite simple, but the taste of this dish is simply delicious. At the same time, there are two options for its preparation: based on raw and based on boiled beets. The latter option has taken root in our family. I’ll tell you how to make a salad of boiled beets with garlic, mayonnaise and cheese in my recipe with a photo. I photographed my preparation step by step and illustrated the stages of preparation with them.

How to make beetroot salad with garlic and cheese

I took two medium-sized root vegetables and washed them thoroughly with a brush. By the way, you know that the most delicious beets come in small and medium sizes - they are called table beets, but large beets are considered fodder.

We clean the vegetables with a knife or vegetable peeler.

Now, we need to cook the beets. I always use a slow cooker to cook vegetables. With this method of cooking, vegetables do not lose vitamins, since they are cooked tightly. closed lid, and them taste qualities do not boil down, as if we boiled them in water. But if you are closer classic version cooking beets, you can use it.

Pour 1.5 liters of water into the multicooker bowl and place the steamer with chopped large pieces beets. We will cook the vegetable in the “Steam” mode for 45 minutes.

After the multicooker signal, open the lid and check the beets for readiness by piercing them with a knife.

Now, you need to chop the root vegetable. To do this, we will use a regular grater with the smallest cross-section.

To the grated beets add 2 cloves of garlic, passed through a press, 1.5-2 tablespoons of mayonnaise and sea salt. You can also use regular table salt.

Mix the salad.

Place the beetroot-garlic mixture on a plate and sprinkle shavings of cheese on top. It took me about 50 grams of cheese.

Delicious vegetable salad from boiled beets with garlic and cheese - it’s very tasty and healthy. I suggest you definitely use my recipe with photos and prepare such a vitamin salad for dinner.

Culinary Etude 12/24/2018

There are dishes that are absolutely not boring. Fashion and modern trends in the field have no power over them. proper nutrition and recommendations from Hollywood stars. No matter what happens in our changing world, beet salad with garlic certainly takes its rightful place on my New Year's table!

Irina Rybchanskaya, our permanent presenter of the column, brought her recipes for beet salad with garlic to us today. Irina continues the story. I am pleased to give the floor to her.

Beetroot is a surprisingly peaceful and friendly “lady”. It gets along equally well with sweet apple, fierce horseradish, and spicy cumin. But beets and garlic have a particularly tender friendship.

The inexpressive sweetness and indistinct taste of beets begin to play with new flavor shades as soon as the root vegetable falls into the strong “embrace” of garlic. And the balance and taste balance that I love so much comes.

I will present to you salads from the category of “heavy” artillery - with mayonnaise, and their lighter relatives - with yogurt dressings and vegetable oil. It's your right to choose what's right for you.

Calorie content of salad

For reference, here is the calorie content of beet salad with garlic:

107 kcal per 100 grams - without mayonnaise;
122 kcal per 100 g - with mayonnaise.

How and how much to cook beets for salad with garlic

Rinse the root vegetable thoroughly warm water using a brush. Cut off the tops.
Fill cold water, heat until it boils, reduce the flame, and cover with a lid.
Cook beets up to ten centimeters in diameter for approximately two hours. The time depends on the quality of the root crop. After an hour and a half of cooking, try the beets with a fork (or knife). If it easily enters the body, then you can drain the water. If not, cook further.

How to bake beets for salad

Wrap clean root vegetables thoroughly in foil or baking paper.
Place the baking sheet in the oven (200°C). Bake until done. The average copy bakes for about fifty minutes.

Beetroot salad with garlic and mayonnaise - the simplest recipe

What could be simpler? Grated boiled or baked beets mixed with chopped garlic and mayonnaise? And come on - it’s delicious to the touch! Catch the recipe!

Ingredients

Three - four root vegetables;
three to four cloves of garlic;
one teaspoon of mild mustard (optional);
one tablespoon of water;
sugar;
salt;
mayonnaise.

How to cook

Boil the beets or bake in the oven.
Remove the peel.
Grate using a coarse grater, often called a beet grater.
Chop the garlic with a knife. Place the knife flat and further crush the chopped mass with it.
In a tablespoon boiled water stir mustard if you cook with it.
In a deep bowl, mix the chopped beets, garlic, mustard dressing, salt, sugar.
Refill in an amount that you consider reasonable and a compromise.
Salad with beets and garlic is ready!

My comments

For cooking, it is best to take a juicy, bright burgundy lettuce, up to ten centimeters in diameter.
I prefer to use roasted vegetables. They have a more expressive, somewhat caramel-like taste, a pleasant consistency, and a certain “glossy” surface.
A similar salad is prepared with garlic and sour cream or yogurt. It tastes a little different. To combine all the ingredients together, I advise you to add a little sour cream or yogurt lemon juice and Bavarian mustard.

New Year's beet salad with garlic

I found for you, dear readers, an educational video on how to prepare a beetroot salad.

Beet salad with goat cheese and garlic

Beets with cheese and garlic are always a winning food combination. And if the cheese is also soft goat cheese, then you get a small masterpiece.

Ingredients

Two - three medium-sized root vegetables of a dark burgundy color;
120 g soft fat goat cheese(good cheese, feta, urda);
two cloves of garlic;
15 basil leaves;
olive oil;
grape vinegar (5 - 6%);
salt;
sugar.

How to cook

Boil or bake vegetables, grate using a coarse grater.
Stir with in small pieces goat cheese.
Chop the garlic, crush it, mix it with olive oil and chopped basil leaves.
Season grated vegetables with cheese. Taste and adjust the taste with vinegar, salt and sugar.

Alternative option

Cut the prepared beets into thin circles, rub each circle with garlic.
Grind the cheese with a fork, mix with garlic passed through a press and chopped herbs.
Serve in a stack. As a discreet decoration - basil leaves.

Beetroot salad with garlic and walnuts - step-by-step recipe with photos

Walnuts immediately add more texture to the salad. I give step by step recipe with photo and original method serving.

Ingredients

Two - three beets;
a handful of walnuts;
two - three cloves of garlic;
salt;
vegetable oil or mayonnaise.

How to cook

We bake the beets in the oven.

Peel and chop using a coarse grater.

Chop the peeled garlic.

Chop lightly toasted walnuts with a knife.

Add garlic and walnuts to the grated root vegetables and mix.

Dressing of your choice - vegetable oil or mayonnaise.

Original in taste, very interesting and worthy of your attention, raw beet salad. Ginger gives it a spicy kick. It does not dominate, but only complements and highlights the taste of other ingredients, giving the salad an “oriental” character.

Ingredients

One juicy beet;
ginger root (1.5 - 2 cm);
a clove of garlic;
one teaspoon of mustard;
two teaspoons of wine vinegar;
25 ml olive oil;
dried red pepper (optional);
salt.

How to cook

Wash the beets thoroughly in warm running water using a brush. Scald with boiling water, put in cold water, clean.
Grate using a coarse or medium grater. I prefer. Drizzle with dressing.
Make the dressing: mix mustard, olive oil, vinegar, salt, finely chopped garlic and grated ginger root (the skin must be removed with a knife).
Add thin strips of dried red pepper (if desired) and stir.
To develop a more expressive taste, the salad should stand for several hours.
Serve the salad in a beautiful glass, crystal or porcelain salad bowl.

Carrot and beet salad with garlic, raisins and nuts

Boiled beets and raw carrots- a wonderful alliance. Raisins are very appropriate here. And the contrast and expressiveness of all this sweet company is given by the sharp hard cheese, walnuts and garlic.

Delicious salad. If you prepare it without mayonnaise, it will meet all the canons of proper nutrition. A small amount of high-quality vegetable oil or yogurt with lemon and mustard is the best alternative to mayonnaise.

Ingredients

A couple of medium dark burgundy root vegetables (Bordeaux, Cylinder varieties);
bright - orange carrot medium size;
60 - 70 g good raisins any color;
2 - 3 cloves of garlic;
120 g hard cheese;
60 - 70 g walnuts;
mayonnaise (optional).

How to cook

It is best to bake beets for this salad. She will acquire a beautiful rich color and a slightly caramel flavor. In addition, it will not become overly wet, which is important to us.
Grate the baked and peeled beets using a coarse grater or a Korean carrot grater.
Wash the carrots thoroughly in warm running water, using a brush to help. Scald, place immediately in cold water, peel, grate using a coarse grater or a Korean carrot grater.
Wash the raisins, mix with carrots, some chopped or squeezed garlic, and a small amount of mayonnaise. Set aside - let the ingredients get to know each other properly - make friends.
Toast the nuts in a frying pan until a pleasant aroma appears. Make sure they don't burn. Chop with a knife or rolling pin.
Mix with beet mass, another part of chopped or squeezed garlic and mayonnaise.
Lay the salad in layers: the first is carrot mass, the second is cheese grated on a medium grater, the third is beet mass.
Decorate the salad at your discretion.

My comments

The salad looks great in a transparent glass. You will get a newfangled verrine. A salad prepared in a ring or piled up also looks great.
You can take any nuts - hazelnuts, cashews, pine, pine.
Instead of mayonnaise, thick, good sour cream is quite suitable for this salad.

Ingredients

A couple of juicy, fresh beets;
two eggs;
130 - 140 g grated hard cheese;
a couple of cloves of garlic, chopped with a knife;
mayonnaise.

How to cook

Bake or boil fresh beets for salad, peel and grate using a coarse grater.
Boil the eggs hard, put them in cold water after boiling, remove the shells, grate them with a grater or pass them through a salad rack.
Stir all ingredients. At this point, taste the salad and add salt if necessary.
Decorate the salad as you wish.

If you have boiled beets, then this salad can be prepared in a few minutes. There are no complex ingredients in the recipe, nothing needs to be laid out in layers, the salad is not left to soak, but is served immediately. If you don’t have boiled beets, then take note of this beet salad with garlic, mayonnaise and cheese and be sure to prepare it! In it classic combination products, the salad is juicy, with a pleasant sweetish-spicy taste. It happens that beets are not sweet enough - you can correct the situation by adding sugar to ready salad. Just don’t overdo it - it should still be such that all the flavors are felt in it: garlic, beets, and cheese. It is best to use for this dish.
You can add any nuts to the basic recipe: walnuts, peanuts, hazelnuts. To better develop the taste, lightly fry the nuts in a dry frying pan before adding to the salad. Then knead in a mortar or chop with a knife.

Ingredients:

- boiled beets – 1 large or 2 medium;
- garlic – 4-5 cloves;
- cheese durum– 70-80 gr;
- sugar – 1-2 pinches (if necessary);
- thick mayonnaise – 2-3 tbsp. l.;
- greens - for decoration.

Recipe with photos step by step:

Boil the beets until tender in water or in a water bath. There is no need to peel before cooking; peeled beets will not be as bright and will take on a lot of water. Cool, cut off the skin.

Grate the cooled beets on a fine grater. We try it right away - if it is not sweet enough or has a vegetable flavor, prepare sugar - we will need it to straighten the taste when we mix all the ingredients.

Peel the garlic cloves, grate them on a fine grater or pass them through a press and then grind them into a paste in a mortar.

It is advisable to take hard cheese, but you can also use processed cheese. Grate the cheese finely or coarse grater- at your discretion.

Season the salad with mayonnaise. Keep in mind that boiled beets produce a lot of juice when chopped, so choose thick mayonnaise. Or refrigerate the grated beets and dress the salad with mayonnaise just before serving. There is no need to dress the salad in advance. Mixing with beet juice, mayonnaise will flow and make the salad watery.

Mix all the ingredients, taste again and adjust the taste if necessary.

Infuse beet salad no need. As soon as you mix the beets with mayonnaise and add the rest of the ingredients, put them in a salad bowl, decorate with a sprig of herbs or sprinkle with chopped nuts and serve. Bon appetit!
Try another very interesting

Beetroot salad with cheese is common in Russia, since the vegetable for its preparation grows well in our climate. It can be prepared as a light independent snack or to complement main courses. In addition, it is filling and very healthy dish. There are many ways to prepare a salad from colorful vegetables and cheese. For example, these ingredients can go well with garlic. Let's look at how to make such a salad.

Beet salad with garlic and cheese

The recipe does not require any special culinary skills and expensive products. You just need to know the cooking method.

To make this dish, you need to prepare the following ingredients:

beets - 2 pieces;
cheese (almost any will do) – 100 grams;
garlic - a couple of cloves;
mayonnaise (4 tbsp.).

The beets must be filled with cold water and cooked for 25 - 30 minutes. Drain the water, cool and remove the skin from the vegetable. Grate the beets and cheese. Garlic can also be grated, or finely chopped with a knife. Now you need to mix everything in a deep plate or salad bowl, in which the appetizer will be served. All that remains is to add mayonnaise and salt. On specified quantity products, mayonnaise should be put in 4 tablespoons. If you wish, you can add ground pepper.

Tip: “The salad will be tastier if you let it sit for 30 minutes. Then it will be completely saturated with mayonnaise, becoming more tender and tasty.”

Beetroot with walnuts and cheese

Beets are a widely known, affordable and at the same time very useful product in any form. It is also an excellent basis for the lungs and delicious salads. This recipe is suitable for a weekday dinner or holiday table. In addition, beet salads, as a rule, do not require a lot of time and cooking skills.

To prepare the salad you need:

half a kilogram of beets;
100 grams of cheese;
walnuts – 100 grams;
mayonnaise;
garlic and salt;
sprigs of greenery.

You need to cook beets in required quantity water until done (from 30 minutes to 1 hour depending on size). If the vegetable is large, you need to add water as it boils. Peel the finished and cooled beets and chop them on a grater. Grind the cheese on a medium grater. Peel the walnuts and cut them with a knife. Now mix cheese, vegetables and nuts and season with mayonnaise. Add salt. If you want a spicier salad, you can add garlic and ground pepper. You can decorate with walnut halves and sprigs of greenery. The salad is best served slightly chilled.

Beet salad with cheese and egg

Often the secret of a dish lies in the ease of its preparation and the products it consists of. All you need for cooking is minimum set the most common ingredients. Let's take:

- beets (the quantity depends on the volume you want to get, the calculation is simple: for one person, one medium root vegetable, for example, 2 pieces for two);
- cheese, preferably hard - 150 grams;
— 2 chicken eggs;
- salt;
- mayonnaise;
- greens (onion, parsley, dill, you can use any, depends on preference).

Wash the beets, wipe them with a paper towel and place them in the oven at 200 degrees. This will take one hour. While the vegetable is baking, grate the cheese and hard-boil the eggs. They need to be finely chopped. To understand whether the beets are ready, try to pierce them with a knife or fork; if they are soft, then they are ready. After peeling the vegetable, grate it and mix it with cheese and egg. Now add mayonnaise. Sprinkle the salad with chopped herbs on top. The salad is ready.

Beetroot with cheese and dried fruits

Not everyone likes it spicy salads. Some people, especially women, like the dish to have sweet notes, and at the same time it is healthy and easy to prepare. There's nothing better than a beet and cheese salad recipe with dried fruit. You will need:

beets (2 pieces);
cheese (100 – 150 grams);
dried fruits (100 – 150 grams);
mayonnaise (3 - 4 tablespoons).

Boil two medium beets, peel them and grate them on a medium grater. Any cheese will do, but it’s best to take a hard one, such as Parmesan. We also grind it in the amount of 100 - 150 grams using a grater. Now let's take dried fruits. They should be washed thoroughly and dried a little. Any will do - it all depends on your imagination. The most common: raisins, prunes and dried apricots. Raisins can be put whole in the salad, but dried apricots and prunes should be cut, not very finely. This recipe will also require about 100 - 150 grams of dried fruit. Mix chopped beets, cheese and dried fruits with 3 - 4 tbsp. l. mayonnaise. You can add a little salt, it depends on your taste preferences. As a decoration, place 3 - 4 dried apricots or prunes on top or sprinkle with walnut pieces. Now all that remains is to put it on the table and enjoy the taste of the salad.

Roasted beets with feta cheese and lettuce

For any dish, not only the taste is important, but also how it looks on the table, how appetizing it is. In order to attract the attention of guests to your dish, it is not at all necessary to come up with something unrealistic or purchase strange products. It is enough to show a little imagination. Beetroot salad with lettuce and feta cheese will take its rightful place on the table and will delight original taste and ease.

We will need:

two beets;
50 grams of grainy mustard;
olive oil (50 ml.);
balsamic vinegar (50 ml.);
salt with black pepper;
lettuce leaves;
feta cheese;
mint.

Take 2 medium-sized beets and, after washing them, put them in the oven for baking at 180 degrees; the beets will be ready in about an hour. You can check readiness from time to time using a toothpick, piercing it and testing for softness. While the vegetables are preparing, let's make a simple marinade. Mix 50 grams of grainy mustard with olive oil and balsamic vinegar(50 ml of both). Add a little salt and black pepper.

When the beets are baked, they need to be peeled and cut into slices. Place coarsely chopped lettuce leaves(preferably several types) Place beet slices and feta cheese cubes on the salad. Drizzle marinade and more olive oil over everything. You can add a few sprigs of mint. The contrast of colors in this salad - the burgundy beets, the bright greens of the lettuce and the white chunks of cheese - look great.

Salad with pickles, beets and cheese without mayonnaise

This recipe is suitable for people on a diet, as well as for table decoration.

You need to prepare:

pickled cucumbers;
beets;
garlic;
vegetable oil;
bread.

Take the amount of cucumbers, beets and cheese in equal proportions.

Cooking beets. Then grate it with cheese and cucumbers. Mix and add crushed garlic and oil. To serve beautifully, you need to take muffin tins and put the prepared mixture in them, put them in the refrigerator. Cut out the bread with a cookie cutter. Attach the resulting preparation to the form with the salad and turn it over. The result is a well-decorated appetizer.

Festive salad with beets and cheese

Recipe original salad with beets and cheese will perfectly decorate any table and delight guests with its sophistication. The recipe is based on layering, which gives the dish a beautiful appearance. In addition, in terms of money, it is very economical to prepare it. You need to take the following products:

beets (2 – 3 pcs.);
potatoes (2 - 3 tubers);
carrots (3 – 4 pcs.);
“Russian” cheese (200 grams);
mayonnaise.

For the salad you need to prepare a deep container.

Advice: “If you are going to bet on festive table, the dishes must be transparent. For example, you can take a crystal salad bowl so that the layers of color are visible. You’ll get a rainbow of vegetables.”

We start with cheese, grate it and pour it onto the bottom of the dish, grease it with mayonnaise. Vegetables must be washed, boiled and peeled. Then you will need to rub them in layers, lubricating them with mayonnaise, in the sequence: on top of the cheese - potatoes, carrots, beets. You can also complement your festive look with greenery.

Tip: “To make the salad light and less calorie, you can spread the layers half and half with sour cream.”

Beetroot is an indispensable vegetable. It contains useful microelements necessary to the human body. Cheese is an excellent source of protein and calcium. The combination of these products will create an unforgettable taste, so there are countless recipes based on these ingredients. This article describes the most best options. Bon appetit!

You can often find them on tables, but in most cases the recipes are banal. In fact, there are far from a few variations of these dishes. Those that use cheese can be called special. Depending on the chosen variety, with cheese and prunes it can be tender or have a pleasant sourness and exquisite spiciness. By changing recipes you can diversify your diet and make every holiday special.

Very beautiful and... Perfect for both a family dinner and a festive event.

Required components:

300 gr. ham;
150 gr. cheese;
300 gr. potatoes;
100 gr. carrots;
100 gr. beets;
150 gr. pickled cucumbers;
120 gr. mayonnaise;
3 large eggs;
100 gr. apples;
150 gr. grenade;
2 gr. salt;
3 cloves of garlic.

Beetroot salad with cheese and garlic:

Potatoes, carrots and beets are washed with a brush, placed in a pan, filled with water and boiled. After cooking, cool, clean and grate on the coarsest grater.
Cucumbers are squeezed out of excess marinade and cut into cubes.
The eggs are boiled, then the boiling water is drained and cold water is poured in and cooled. Then they clean it and use a fine grater to grate it.
The ham is cut into cubes on a board.
Place potatoes on the bottom of the salad bowl and coat with mayonnaise. The same manipulation is subsequently performed with all other products.
Next, place cucumbers and ham.
The apple is washed and peeled, all seeds are removed, finely chopped with a knife, and placed on top of the ham.
Then pour in the eggs.
To grind the cheese, take a medium-sized grater and tinder, and spread it in the next layer.
The garlic is peeled and crushed using a press, mixed with carrots and placed in a salad bowl.
The beets are mixed with pomegranate seeds and the remaining cheese and placed on top of all the products.
Cool the dish in the refrigerator for several hours.

Advice: to prevent the salad from being too heavy, you should not coat the layers generously with mayonnaise, but only make a thin mesh, or even replace the sauce with sour cream.

Beet salad with garlic and cheese

Herring is a frequent guest in salads, but this particular option can safely be called special, nutritious and self-sufficient. It turns out very satisfying and incredibly tasty. Without any doubt, the appetizer will be a huge success among guests and household members. The taste is very extraordinary, and the aroma is delicious.

Required components:

200 gr. herrings;
1 onion head;
300 gr. potatoes;
150 gr. beets;
150 gr. carrots;
100 gr. cheese;
4 cloves of garlic;
120 gr. mayonnaise.

Salad with cheese and beets:

The herring is washed and gutted, all the bones are removed and the skin is removed. The resulting fillet is cut into small cubes.
The potatoes are washed and boiled with a brush, then forcibly cooled, peeled and grated on a coarse grater.
The chopped root vegetable is mixed with a small amount of mayonnaise.
They rinse with a brush and then boil the beets, after which they peel and grate.
The garlic is peeled and then crushed with a garlic press, mixed with beets and mayonnaise.
The washed carrots are boiled, cooled and peeled.
Grate the cheese, mix with garlic and mayonnaise.
The onion is peeled and chopped into thin slices.
Potatoes are poured into the salad bowl first, followed by onions.
After this, add herring and beets.
The carrot-cheese mixture is placed last.
If desired, decorate everything with greenery.

Advice: so that the herring acquires even more delicate taste It is recommended to soak the fish a little in milk before adding it to the salad.

Beet salad with garlic and cheese

This one is also well known for garlic. true gourmets. The combination of ingredients in the recipe is simply extraordinary. The pleasant taste of nuts transforms an ordinary root vegetable beyond recognition, making the dish rich, surprisingly aromatic and at the same time very satisfying.

Required components:

400 gr. beets;
200 gr. processed cheese;
100 gr. kernels of nuts;
5 garlic cloves;
120 gr. mayonnaise;
30 gr. greenery;
2 gr. salt.

Salad with beets, garlic and cheese:

Using a brush, wash the beets and boil them, cool, peel and grate.
The cheeses are placed in the freezer for a short time until they become hard and then grated.
The nuts are poured onto a towel, wrapped and lightly tapped with a hammer so that the kernels are crushed, but not too small.
Garlic is crushed in a garlic press.
Pour all the products prepared for this moment into a salad bowl and add salt and pepper there.
Pour mayonnaise over everything and mix with a spoon.
The greens are washed and decorated with the dish.

Tip: after chopping the beets, you need to squeeze them a little with your hands, otherwise there is a high chance that the salad will turn out watery.

Salad with beet cheese and garlic

Name this gastronomic masterpiece regular salad It's simply impossible. Absolutely everything in the dish is perfect: amazing taste, unrivaled aroma and incredible way of serving. The appetizer decorated with roses attracts the attention of absolutely everyone sitting at the table. Initially, even touching the salad is scary; you don’t want to destroy this beauty.

Required components:

300 gr. chicken breast;
300 gr. mushrooms;
1 onion head;
20 gr. butter;
150 gr. beets;
2 large eggs;
100 gr. kernels of nuts;
150 gr. cheese;
150 gr. Korean carrots;
180 gr. mayonnaise;
2 garlic cloves;
4 thin pancakes.

Required ingredients for pancakes:

200 gr. milk;
200 gr. water;
2 large eggs;
20 gr. butter;
4 gr. salt;
200 gr. flour.

Salad with beets and cheese and garlic:

The chicken breast is washed, then placed in a saucepan and boiled for about thirty minutes. Without removing from the broth, cool and cut into cubes.
The mushrooms are washed, sorted, the film is peeled off the caps and cut into thin slices.
Peel the husks from the onion and chop into half rings.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
Grate the cheese on a small grater.
The eggs are boiled, then cooled, peeled and grated.
The beets are boiled and cooled, using a regular grater.
First, place the chicken in the salad bowl and coat the layer with mayonnaise; do not forget to perform the same manipulation with other products in the future.
Next, place the carrots, slightly squeezed from the marinade.
Next, lay out the cooled mushrooms and eggs, grated cheese.
The nuts on the board are chopped with a larger knife and sprinkled on the salad.
The garlic is crushed in a garlic press and poured into a bowl with the beets, add mayonnaise and mix. Lay out the next layer.
Pancakes are baked in a frying pan and rolled into rolls.
Cut the resulting rolls into small pieces, cut them on several sides, imitating open flowers, and decorate the salad with roses.

Beet salad with cheese and garlic

It would seem like the simplest salad, but its taste is simply extraordinary. And the method of serving is extraordinary, because the result is not a primitive salad mass, but a real one, beautiful snack, everyone will be able to take their portion without any extra effort.

Required components:

150 gr. pickled cucumbers;
150 gr. beets;
3 cloves of garlic;
150 gr. cheese;
20 gr. oils

Preparation step by step:

The beets are washed with a regular brush and then boiled, peeled and grated.
The cheese is cut into cubes and lightly fried in a frying pan with the addition of vegetable oil.
Cucumbers must be squeezed out of the marinade and chopped.
Pour the ingredients into one bowl and add already peeled and chopped garlic and oil.
Stir and cool in the refrigerator.

Beetroot salads are far from monotonous, they exist a huge number, but some of the most delicious, nutritious and aromatic are those to which garlic and cheese are added. Such dishes will bring great benefits to the body, and the pleasure from the meal itself is simply incredible.