First the beets have to be cooked. Boil beets for about 40 minutes or until you can easily piece them. Set them a side to cool to a room temperature. Peel skin from beats.
Grate 200g of boiled peeled and chilled beetroot with 200g
mild cheddar and two hard boiled eggs in a salad bowl.
Add 2 tablespoons of mayonnaise, 1 or 2 grated
garlic cloves, salt and black pepper to taste.
Give it all a good stir. Add to salad
a little bit of dill and/or parsley.
This salad has a creamy texture and a lovely flavour, with a little
sweetness from the beetroot and a kick of garlic.
It can be served
as a salad, sandwich filling, spread, or a side dish.
Delicious.
This salad has a nice flavor of sweetness and a kick of garlic with a creamy texture. It can be served as a salad, spread or a side dish.
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