Beet and Cottage Cheese Salad with Garlic

A light vegetable salad is suitable for dinner and for holidays. This salad goes well with meat dishes, but is also good on its own. Mayonnaise roses will give the salad a festive look. Making them is very simple: 2 tbsp. l. mix mayonnaise with 1 tbsp. l. beet juice until beautifully pink. Place 2 tbsp in a pastry bag fitted with a closed star tip. l.regular mayonnaise and immediately tinted on the side. When forming a rose, these two colors will mix and you will get such beautiful flowers.
cook time: 35 min
Elijah Stroud
Beet and Cottage Cheese Salad with Garlic

Nutrition Facts (per serving)

77
Calories
3g
Fat
9g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt 1 tsp
Sour cream 3 tbsp
Beet (small) 3 pc
Dill 30 g
Cottage cheese 150 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. Peel the garlic. Wash and dry the dill.

Step 2

Step 2
Grate the beets on a coarse grater and squeeze out the excess juice with your hands.

Step 3

Step 3
Place cottage cheese in a blender bowl.

Step 4

Step 4
Sour cream, garlic, dill and salt.

Step 5

Step 5
Beat well.

Step 6

Step 6
You should get a viscous homogeneous mass.

Step 7

Step 7
Form the salad in a cooking ring, alternating layers of beets with curd mass. The first and last layers should be beets.

Step 8

Step 8
Place the salad in the refrigerator for 1 hour to soak.

Step 9

Step 9
Remove the cooking ring. Using a pastry bag, decorate the salad with mayonnaise roses.

Additional rubrics

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