Beetroot salad with garlic and cheese Mongolian hill

Very tasty and healthy salad - it looks great! This culinary recipe was told to me by my mother, she often cooked this salad for our family. Now I'm sharing it with you. It is hearty, appetizing and elegant in appearance, as well as easy to prepare! Suitable for any holiday.

Fiesta

Recipe author

Beetroot salad with garlic and Mongolian hill cheese

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Composition / ingredients

servings:

For layers:

Beetroot (boiled)

Carrots (boiled)

Prunes

100

Hard cheese

150

Chicken (chicken meat)

400

Garlic

Walnuts

140

Allspice

to taste

Salt

to taste

For roasting:

Vegetable oil

For refueling:

Mayonnaise

150

For decoration:

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

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
We need the products specified in the ingredients.
Step 2:
Grate the beets on a coarse grater. If a lot of juice is released at the same time, then you will need to squeeze it out slightly with your hands.
Step 3:
Next, mix the beetroot with garlic passed through the press and a small amount of salt. Fill everything with mayonnaise and mix. Divide the beetroot into 2 equal parts.
Step 4:
We spread one part of the first layer on a flat dish on which we plan to serve the salad.
Step 5:
Chicken meat is divided into small pieces and fried while stirring in vegetable oil with the addition of spices (salt, black allspice, etc.) until cooked. Cool and finely chop.
Step 6:
Mix the meat with finely chopped walnuts. Add 2-3 tablespoons of mayonnaise and mix well.
Step 7:
Spread the mixture of meat and nuts with a second layer on top of the beetroot.
Step 8:
Boiled carrots will serve as the third layer of our Mongolian Hill salad. To do this, we need to bring the water to a boil in a saucepan and boil the carrots in it for 40 minutes until ready. Let the finished carrot cool down, clean it, three on a fine or coarse grater.
Step 9:
Mix carrots with grated cheese.
Step 10:
We spread the cheese-carrot mass with the third layer.
Step 11:
Cut the prunes into small pieces and spread the fourth layer. Lubricate this layer with mayonnaise.
Step 12:
The final fifth layer is the remaining beetroot. We also cover the salad with it from the sides.
Step 13:
Decorate the salad to your liking. You can use chopped fresh dill greens as a decoration, spreading it on the sides and dividing the salad into sections with it, as shown in the photo, and then add a small amount of mayonnaise to each section.
Step 14:
Now you know how to make a beautiful beetroot salad with garlic and cheese. We give the finished dish time for impregnation!

This salad will please not only your eye, but also your stomach. The combination of vegetables, meat and cheese is always a win-win option, especially in this salad, which has long been one of my favorites. I hope you will love it no less. Bon appetit!