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Print Recipe
Beet Salad Recipe
Beetroot salad without mayonnaise, with a dressing of eggplant and melted cheese, bright in taste and with pepper. Very simple to prepare.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the dressing: eggplant, cut into halves and boil in salt water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain, cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it, mix.
    Prepare the dressing: eggplant, cut into halves and boil in salt water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain, cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it, mix.
  2. Finely chop the eggs, chop the beets, and chop the garlic.
    Finely chop the eggs, chop the beets, and chop the garlic.
  3. In the dressing, add the beets, eggs, garlic, pepper and mix until smooth.
    In the dressing, add the beets, eggs, garlic, pepper and mix until smooth.

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