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Print Recipe
Beetroot Salad with Cheese Recipe
The New Year was off, but there are still many reasons to meet with family and friends. I offer you an original, mayonnaise beet salad with tongue, pickled cucumber, eggs and melted cheese.
Instructions
  1. All products, except the tongue, can be grated, but I prefer to cut everything into small cubes. Boiled tongue and pickled cucumber cut into cubes.
    All products, except the tongue, can be grated, but I prefer to cut everything into small cubes.
Boiled tongue and pickled cucumber cut into cubes.
  2. Beets are cleaned, cut into cubes.
    Beets are cleaned, cut into cubes.
  3. Add the diced boiled egg.
    Add the diced boiled egg.
  4. In order to make the processed cheese easier to grate or cut, I recommend putting it in the freezer 30 minutes in advance. Cut the cheese into small cubes.
    In order to make the processed cheese easier to grate or cut, I recommend putting it in the freezer 30 minutes in advance. Cut the cheese into small cubes.
  5. Combine all the ingredients of the salad, salt to taste, note that half of the products are already salty. Put the chopped dill and ground pepper mixture.
    Combine all the ingredients of the salad, salt to taste, note that half of the products are already salty. Put the chopped dill and ground pepper mixture.
  6. Add the mayonnaise, squeeze out the garlic.
    Add the mayonnaise, squeeze out the garlic.
  7. Mix the salad.
    Mix the salad.
  8. Serve chilled.
    Serve chilled.

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