Red velvet beet salad with cottage cheese and garlic

Name: Red velvet beet salad with cottage cheese and garlic
Total time: 35 min
Yield: 4
Ingredients: 150 g Cottage cheese; 30 g Dill; 3 Beet; 3 cloves of garlic Garlic; 3 tablespoon Sour cream; 1 teaspoon Salt

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.

144

34596

Emma Smith

Author of the recipe

Red velvet beet salad with cottage cheese and garlic

Calories

198Kcal

Protein

10gram

Fat

8gram

Carbs

23gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

150g

30g

3

3cloves of garlic

3tablespoon

1teaspoon

Step-by-step preparation

Cooking time: 35 mins

STEP 1
Prepare the ingredients. Peel the garlic. Wash and dry the dill.
STEP 2
Grate the beets on a coarse grater and squeeze out the excess juice with your hands.
STEP 3
Place cottage cheese in a blender bowl.
STEP 4
Sour cream, garlic, dill and salt.
STEP 5
Beat well.
STEP 6
You should get a viscous homogeneous mass.
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
Place the salad in the refrigerator for 1 hour to soak.
STEP 9
Remove the cooking ring. Using a pastry bag, decorate the salad with mayonnaise roses.