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Beet Salad with Garlic
Instructions
Wash the beetroot well and boil it until fully done. Cook it in plenty of boiling water for about 30-35 minutes. The time depends on the size of the beets. If they are large, you can halve them first for convenience. Cool the cooked beetroot. Rinse the green-onion feathers in cold water.
Chop the prepared onion into a salad bowl.
Then add the beetroot, grated on a fine or medium grater. If you prefer, you can dice it into small cubes instead of grating – that comes down to taste.
After that, grate the mozzarella on a medium grater and add it to the salad bowl as well.
All that is left is to dress the salad with mayonnaise and, for a tangy flavour, add just a little finely chopped garlic.
Mix well and leave the beet salad for 5-10 minutes so it can settle a little. Serve it garnished with greens, in individual portions if you like. It goes wonderfully with potato-puree cutlets with minced meat and other potato dishes, spaghetti, and various porridges. Choose whatever appeals to you most!Bon appétit!
Tips
- 1
Boil the beets ahead of time – this is the "secret" to speed. Beets that are already cooked and cooled let you put the salad together in 10 minutes.
- 2
Mozzarella in a beet salad – the "secret" to a delicate result. Beets and cheese are a surprisingly harmonious combination.
- 3
A 5-10 minute rest lets the flavours come together. Served straight away, the garlic is sharp; after resting it turns pleasantly tangy.
- 4
A fine or a medium grater is a matter of taste. Grated beets are "softer", diced ones are "more textured". The same principle works in other kinds of boiled beet salads.
FAQ
How do you boil beets properly? +
The ideal way is to boil them in their skins in plenty of water (the water covering them by about 5 cm). Timing: a small beet (200 g) takes 30-40 minutes, a medium one 50-60 minutes, and a large one 80-90 minutes. Do not add salt – the beets will lose their colour. Adding 1 tsp of vinegar to the water makes the colour brighter. To check doneness, pierce with a knife: it should go in easily. Alternative methods: roasting in the oven (1 hour at 200 °C, in foil), a slow cooker (the "Stew" setting for 1 hour), or a pressure cooker (20 minutes). Cooled beets are easier to peel (under a cold stream of water the skin slips off). Boil beets in advance – 2-3 kg – and divide them into portions in the fridge or freezer.
What can replace mozzarella? +
Alternatives: feta (salty, Greek style), brynza (an Eastern note), goat cheese (unusual), processed cheese (more "delicate"), or cottage cheese (light and diet-friendly). Fresh mozzarella is the "premium" option (it keeps for 7 days after opening). "Mozzarella braid" or "mozzarella balls" work well too. Not suitable: hard cheeses, which pair poorly with beets. Adyghe cheese also works and is mild. For a "premium" version, use buffalo mozzarella (made from buffalo milk). Do not use blue cheeses, which would overpower the flavour of the beets.
How long does the salad keep? +
In the fridge, in a container with a lid, it keeps for 24 hours. Any longer and the beets will release juice and the mozzarella will lose its delicacy. Before serving, stir it and, if needed, add a spoonful of fresh mayonnaise. Take it out of the fridge 15-20 minutes before serving (when too cold it dulls the flavours). Do not leave it at room temperature for longer than 2 hours, as mayonnaise and cheese spoil. For a "lunch to go", keep the components separate and combine them just before eating. For a buffet, garnish it 10 minutes before serving (greens, cubes of beet on top). Freshly made, it is at its best in the first 30-60 minutes (after the 5-10 minute rest). It is ideal to make for a single occasion.
What do you serve the salad with? +
As a side to meat dishes: cutlets, shashlik, chops. With baked or fried fish. With boiled potatoes or mashed potatoes. With spaghetti or other pasta. With grains (buckwheat, pearl barley, rice). For a "lean meal", make it without mozzarella and mayonnaise, replacing them with vegetable oil. As an accompaniment to a cup of meat broth. With a shot of cold vodka, for a "Russian" presentation. For a "family dinner", with any main course. For a "diet" version, leave out the mayonnaise and use lemon juice. With kefir or ryazhenka, for a "Balkan" presentation. A versatile side salad for everyday meals.
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