Print Recipe
Beet Salad with Egg Recipe
I propose to diversify your salad menu with another interesting recipe. The salad turns out delicious and bright festive.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The cooking time specified does not include roasting the beets. Medium-sized beets wash, wrap in foil and bake in the oven at 180 degrees until ready. Then cool and cut into pieces, not finely.
    The cooking time specified does not include roasting the beets. Medium-sized beets wash, wrap in foil and bake in the oven at 180 degrees until ready. Then cool and cut into pieces, not finely.
  2. Cheese to grate on a large grater.
    Cheese to grate on a large grater.
  3. Mix sour cream, yogurt, cheese. Add finely chopped green onions or other herbs, such as parsley. Salt and pepper the sauce to taste.
    Mix sour cream, yogurt, cheese. Add finely chopped green onions or other herbs, such as parsley. Salt and pepper the sauce to taste.
  4. In this salad cherry tomatoes look better, but for lack I used ordinary tomatoes that need to be cut into slices. If tomatoes are very juicy, remove the middle with seeds and juice. Add salad. I have spinach, but you can use any, to taste, and several types of lettuce.
    In this salad cherry tomatoes look better, but for lack I used ordinary tomatoes that need to be cut into slices. If tomatoes are very juicy, remove the middle with seeds and juice. Add salad. I have spinach, but you can use any, to taste, and several types of lettuce.
  5. Boil eggs hard and cool. Cut the eggs into four slices. Half eggs, add to salad and mix gently.
    Boil eggs hard and cool. Cut the eggs into four slices. Half eggs, add to salad and mix gently.
  6. Nuts roughly chop with a knife.
    Nuts roughly chop with a knife.
  7. In a bowl lay the lettuce, top with sauce, put on top a few slices with eggs and sprinkle top with nuts.
    In a bowl lay the lettuce, top with sauce, put on top a few slices with eggs and sprinkle top with nuts.
  8. Ready!
    Ready!

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