Print Recipe
 Beet Salad Recipe
Beetroot salad without mayonnaise, with eggplant dressing and melted cheese, bright in taste and with pepper. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Prepare the filling: cut the eggplants into halves and open in salted water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain and cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it and mix.
    Prepare the filling: cut the eggplants into halves and open in salted water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain and cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it and 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. Add beets, eggs, garlic, pepper and mix until smooth.
    Add beets, eggs, garlic, pepper and mix until smooth.
  4. Ready.
    Ready.
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