Beetroot and Garlic Salad
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Beetroot and Garlic Salad
Ingredients
- Yellow Beets - 12.3 oz
- Garlic - 0.9 oz
- Mayonnaise - 3 tablespoons
- Ocean salt - to taste
- Pumpkin seed oil - to taste
- Quail Egg - 2 pieces
Step by Step guide
Step 1
Grate the beetroot on a coarse grater.
Step 2
Place the eggs in water and bring to a boil over high heat.
Step 3
Finely chop half of the garlic and add it to the beetroot.
Step 4
Once the water boils, reduce the heat to medium and cook for another 3–4 minutes.
Step 5
Crush the remaining half of the garlic using a press.
Step 6
Add mayonnaise.
Step 7
Season with salt and mix thoroughly.
Step 8
Pour cold water over the cooked eggs.
Step 9
Transfer the beetroot salad to a deep bowl.
Step 10
Cut the peeled eggs in half and season with salt.
Step 11
Add the eggs to the salad, sprinkle with seeds, and serve.
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