Beetroot Red Velvet salad with cottage cheese and garlic
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Prepare the ingredients. Peel the garlic. Wash and dry the dill.
Step 2:
Grate the beetroot on a coarse grater and squeeze out the excess juice with your hands.
Step 3:
Put the cottage cheese in the blender bowl.
Step 4:
Sour cream, garlic, dill and salt.
Step 5:
Beat well.
Step 6:
A viscous homogeneous mass should be obtained.
Step 7:
Form a salad in a cooking ring, alternating layers of beetroot with curd mass. The first and last layer should be made of beetroot.
Step 8:
Put the salad in the refrigerator for 1 hour for impregnation.
Step 9:
Remove the cooking ring. With the help of a pastry bag, decorate the salad with mayonnaise roses.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
