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Boiled Beetroot Salad with Garlic
To prepare the boiled beetroot salad with garlic, it is best to boil the beets in advance; then the actual preparation will take just a few minutes! This healthy dish boasts a pronounced tangy flavor. It will appeal with its lightness and accessibility. For an everyday menu, the boiled beetroot salad with garlic and green onions is perfect. Moreover, the ingredients for this dish are simple and almost always available in the fridge.
Preparation time: 60 minutes.
Caloric value: 155 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- 200-250 g beetroot;
- 50-70 g green onions;
- 50 g mozzarella;
- 3 tablespoons mayonnaise;
- 1-2 medium cloves of garlic;
- salt and spices – to taste.
Preparation
- Wash the beetroot thoroughly and boil until fully cooked. Boil in a large amount of boiling water for about 30-35 minutes. The time depends on the size of the beets. By the way, if they are large, you can cut them in half beforehand for convenience. Cool the cooked beetroot. Rinse the green onion feathers with cold water.
- Chop the prepared onion in a salad bowl.
- Then add the beetroot, grated on a fine or medium grater. By the way, if desired, you can cube the beetroot instead of grating it. It's a matter of taste.
- After that, grate the mozzarella on a medium grater and also add it to the salad bowl.
- Finally, dress the salad with mayonnaise, and for a tangy flavor, add just a bit of chopped garlic.
- Mix well, let the beet salad sit for 5-10 minutes to infuse a little. Serve garnished with greens, portioned as desired. It pairs excellently with potato puree cutlets stuffed with meat and other potato dishes, spaghetti, as well as various porridge. Choose what you like best!
Enjoy making the boiled beetroot salad with garlic and green onions! Bon appétit!
