Beet Salad with Egg Recipe
I suggest you diversify your salad menu with another interesting recipe. The salad turns out delicious and bright, festive.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. The specified cooking time does not include beet roasting. Wash the medium-sized beets, wrap in foil and bake in the oven at 180 degrees until ready. Then cool and cut into pieces, not finely.
  2. Grate the cheese on a coarse grater.
  3. Mix sour cream, yogurt, cheese. Add finely chopped green onions or other herbs, such as parsley. Season the sauce with salt and pepper to taste.
  4. Cherry tomatoes look better in this salad, but for lack of it, I used ordinary tomatoes that need to be sliced. If the tomatoes are very juicy, remove the middle with the seeds and juice. Add the salad. I have spinach, but you can use any, to taste, and several types of lettuce leaves.
  5. Boil the eggs hard-boiled and cool. Cut the eggs into four slices. Add half of the eggs to the salad and mix gently.
  6. Chop the nuts coarsely with a knife.
  7. Put the lettuce leaves in a bowl, pour over the sauce, put a few slices of eggs on top and sprinkle nuts on top.
  8. Ready!
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