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Print Recipe
Beet Salad Recipe
Beet salad without mayonnaise, with a dressing of eggplant and melted cheese, bright in taste and with pepper. Very tasty salad.
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Prepare the filling: eggplant, cut into halves and boil in salt water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain and cool. Separate the flesh from the walls of the eggplant, add the melted cheese to it, and mix.
    Prepare the filling: eggplant, cut into halves and boil in salt water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain and cool. Separate the flesh 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 the beetroot, eggs, garlic, pepper and mix until smooth.
    Add the beetroot, eggs, garlic, pepper and mix until smooth.
  4. Ready.
    Ready.

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