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Beetroot salad with garlic and Mongolian hill cheese

Beet Salad with Garlic and Cheese ("Mongolian Hill")

A delicious, wholesome salad that looks absolutely stunning! My mom taught me this recipe — she made it for our family all the time. Now I'm passing it on to you. It's hearty, appetizing, and dressed-up enough for any celebration, yet still simple to make!

Fiesta

Recipe author

Beetroot salad with garlic and Mongolian hill cheese

Composition / ingredients

Servings:

Beets (cooked)

Carrots (cooked)

Prunes

100

Hard cheese

150

Chicken (chicken meat)

400

Garlic

Walnuts

140

Allspice

Salt

Vegetable oil

Mayonnaise

150

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 52 % 17 g

Carbohydrates 27 % 9 g

211 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Gather all the ingredients listed above.
Step 2:

Grate the beets on the coarse side of a box grater. If they release a lot of juice, gently squeeze it out with your hands.
Step 3:

Mix the beets with the pressed garlic and a little salt, then stir in mayonnaise until combined. Divide the beets into two equal portions.
Step 4:

Spread one portion as the first layer on the flat serving dish you plan to use.
Step 5:

Cut the chicken into small pieces and pan-fry in vegetable oil, stirring, with a pinch of salt, allspice, and any other seasonings, until cooked through. Let cool, then chop finely.
Step 6:

Combine the chicken with the finely chopped walnuts. Add 2–3 tablespoons of mayonnaise and mix well.
Step 7:

Spread the chicken-and-walnut mixture as the second layer, on top of the beets.
Step 8:

Boiled carrots make up the third layer. Bring a pot of water to a boil and cook the carrots for about 40 minutes, until tender. Let them cool, peel, and grate them on the fine or coarse side of the grater.
Step 9:

Mix the carrots with the grated cheese.
Step 10:

Spread the carrot-and-cheese mixture as the third layer.
Step 11:

Cut the prunes into small pieces and spread them as the fourth layer. Coat this layer with mayonnaise.
Step 12:

The final, fifth layer is the remaining beets. Use them to cover the top and the sides of the salad as well.
Step 13:

Decorate the salad however you like. You can use chopped fresh dill, arranging it along the sides to divide the salad into sections (as shown in the photo), then add a little mayonnaise to each section.
Step 14:

And now you know how to make a beautiful beet salad with garlic and cheese. Give the finished dish some time to chill and soak up the flavors!

This salad is a treat for the eyes and the stomach alike. Vegetables, meat, and cheese together are always a winning combination — and this salad has long been one of my favorites. I hope you'll love it just as much. Enjoy!