Beetroot and garlic salad
2 servings
15 minutes
Beetroot-garlic salad is a bright and aromatic dish of Russian cuisine that embodies simplicity and richness of flavor. Its history traces back to traditional rural recipes where accessible ingredients were transformed into true culinary masterpieces. Tender boiled beetroot adds a sweet note that harmoniously complements the spiciness of fresh garlic. Mayonnaise binds all components together, making the salad's texture delicate and creamy. Quail eggs add softness, while pumpkin seeds provide a light crunch and nutty flavor. This dish is perfect as an independent appetizer or a side dish for meat and fish dishes. The beetroot-garlic salad not only delights with its rich taste but also offers health benefits due to its high content of vitamins and minerals.
1
Grate the beetroot on a coarse grater.
- Boiled beetroot: 350 g
2
Fill the eggs with water and put them on high heat.
3
Chop half of the garlic finely and add it to the beet.
- Garlic: 25 g
4
Once the water boils, reduce the heat to medium and cook for another 3-4 minutes.
5
Press the remaining half of the garlic using a press.
- Garlic: 25 g
6
Add mayonnaise.
- Mayonnaise: 3 tablespoons
7
Salt and mix thoroughly.
- Sea salt: to taste
8
Pour cold water over the boiled eggs.
9
Transfer the beet salad to a deep bowl.
10
Cut the cleaned eggs in half and salt them.
- Sea salt: to taste
11
Add eggs to the salad, sprinkle with seeds, and serve.
- Quail egg: 2 pieces
- Pumpkin seeds: to taste
