Russian creamy beetroot salad recipe with garlic (beet salad)

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.


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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