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Salad with pickles, beetroot and smoked cheese

Layered Beet, Pickle, and Smoked Cheese Salad

A showstopper everyone should try! This smoked cheese salad is so easy to make that you'll want to put it together often. It's a real treat for fans of meat-free food, too — there's no meat in it at all, and the dish loses nothing for it.

Milada

Recipe author

Salad with pickles, beetroot and smoked cheese

Composition / ingredients

Servings:

Smoked cheese

350

Potatoes (boiled)

Onion

Mayonnaise (for the dressing)

180

Butter

Fresh herbs (chopped)

Garlic

Beets (boiled)

Pickles

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 42 % 10 g

Carbohydrates 38 % 9 g

140 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

The ingredients you'll need for the salad.
Step 2:

Finely chop the onion and marinate it in lemon juice.
Step 3:

Grate the smoked cheese on a coarse grater, press the garlic into it, add the butter blended with mayonnaise, and mix.
Step 4:

On a sheet of plastic wrap, shape this cheese mixture into a small log, wrap it up, and chill for half an hour.
Step 5:

Spread a sheet of plastic wrap on the counter and lay the coarsely grated beets over it in an even layer.
Step 6:

Top with grated potatoes, then the pickled onion.
Step 7:

Add the peeled pickles on top of the onion.
Step 8:

Lay the chilled cheese log down the center of the salad.
Step 9:

Carefully roll it all up, layers and all, so the cheese log ends up in the center. Refrigerate the salad for about two hours.
Step 10:

Take it out of the fridge, peel off the wrap, and sprinkle with fresh herbs.