Boiled Beetroot Salad with Egg
Beetroot salads are perennially popular in our country. Who doesn't know, for example, vinaigrette or herring under a fur coat? However, beyond these established hits, there are hundreds more diverse, vibrant, healthy, and delicious salads featuring the root vegetable raw, boiled, or baked.
- Beet
- Chicken egg
- Mayonnaise
- Garlic
- Salt
- Ground black pepper
- Wash the beets thoroughly with a brush, being careful not to damage the skin. Place the beets in a saucepan, cover with water, and bring to a boil. Simmer for 45-60 minutes until soft, then cool and peel.
- Place the eggs in a small saucepan filled with cold water. Once boiling, cook for 9 minutes, then drain and refill with cold water. Remove the shells from the cooled eggs.
- Grate the peeled beets on a coarse grater. Cut the eggs into small pieces so they retain their shape after mixing. Transfer the prepared ingredients to a deep bowl, without pressing them down with a spoon.
- Peel and finely grate the garlic. Combine it with the mayonnaise, salt, and freshly ground black pepper. Add the dressing to the bowl and gently mix everything with a spatula until evenly distributed.
- Cover the bowl and refrigerate the salad for 20 minutes. This will allow the garlic flavor to soften and the dressing to infuse the beets and eggs. Gently toss the ingredients once before serving.
Beetroot and cheese salad seems simple, yet incredibly popular. However, cooks prepare this dish in different ways. Some add only garlic, cheese, and mayonnaise to the beets. Others add hard-boiled eggs. Still others opt for a more original approach, adding prunes and walnuts. Below you'll find one of the most common recipes, which combines beets with eggs and cheese. The finished salad is dressed with mayonnaise. The result is a truly aromatic, piquant, and delicious dish!
The "General" beetroot salad, judging by its name, clearly aspires to be prestigious. And rightfully so! This isn't a light mix, but a serious, multi-layered salad in which each ingredient has its place, but the traditional crowning glory is bright red beets. Why "General"? Probably a Soviet-era restaurant tradition: giving a striking "name" to a hearty holiday dish. The classic base is boiled beef, prunes, eggs, cheese, nuts, and, of course, beets. But there are many variations: smoked chicken instead of beef, adding potatoes, using apples. We've chosen the most common and foolproof recipe for the layered "General" salad.
