Today I'm back with another beet salad — this time dressed with mayonnaise, unlike its predecessor, Arugula Salad with Mustard Dressing. I also used roasted beets here, just as in that salad — they're noticeably tastier than boiled. Any cheese will work; I used a semi-hard variety, but a soft processed cheese would be great too. Today's salad is hearty, wintery, simple, and delicious. Winter feels like the perfect time for wonderful salads featuring that remarkable vegetable — beets.
Ingredients:
- 250 g roasted or boiled beets (~ 1 piece)
- 100 g cheese
- 2 hard-boiled eggs
- 50-100 g pickled cucumbers
- 1-2 cloves garlic
- mayonnaise
- salt
- pepper
How to cook beet and cheese salad
Roast or boil the beets ahead of time (see details in the recipe — Arugula Salad with Mustard Dressing). Let them cool completely, then peel and grate on a coarse grater. Place in a salad bowl.
Add the finely chopped pickled cucumbers. Also add the garlic pressed through a garlic press, season with pepper, and dress with mayonnaise to taste. Add salt if needed and mix well.
Now for the fun part — how do you plate a salad that isn't the most attractive on its own? I use a mold made from a pea can (opened on both sides and filed smooth). You could use proper culinary rings, of course, but where's the fun in that? :) Place the mold on a plate, add one portion of salad, press it down lightly with a spoon, then carefully lift the mold straight up. On the sides, I added extra decoration with cheese stars (cut out with a cookie cutter) and garnished with parsley. And just like that, a salad that might look unassuming (though certainly not in taste) is transformed with a few simple steps into something not only delicious but downright elegant!
Comments