A simple and delicious salad of baked beets with cheese and egg 🥗

Kitchen appliances and utensils:

• oven;
• plate;
• pan;
• foil;
• a baking sheet;
• knife;
• cutting board;
• grater;
• plate;
• salad bowl;
• garlic press;
• tablespoon;
• ring.

Ingredients

Step cooking

1. We clean one beetroot well from the earth and other dirt and wash it with a brush under running water. The tail is not shortened, because juices can come out through it. If there is a top leaf, cut off, leaving about 1 cm. It is better to bake beets in the oven, and not boil. Then it turns out tastier and acquires a rich, sweet taste, and its color remains as bright. In addition, it is much more useful, since all useful substances remain in it. Preheat the oven to a temperature of 220 degrees. Grease beets with a small amount of vegetable oil. This will prevent it from sticking to the foil, and in addition, it will turn out tastier and will not lose color.
   
2. Wrap the beets in foil, put on a baking sheet and send in a preheated oven. If desired, a thick layer of coarse salt can be poured onto the bottom of the pan, which ensures optimal temperature conditions in the oven. The baking time depends on the size of the root crop. After about 50-60 minutes, we unfold the foil and check the readiness of the beets. If it is easily pierced by a toothpick, then it’s ready. If the vegetable is still not soft enough, then you can sprinkle it lightly with water (about 1 tablespoon) and send to the oven for about 10-20 minutes.
   
3. After this time we take out the beets. Beets do not cool very quickly, so we wait until the beets reach room temperature, and then we unfold the foil.
   
4. We clean the beets from the skin, which lags behind the vegetable very easily.
   
5. Pour cold water into the pan and put 2 raw eggs. Add 1 tablespoon of salt so that the eggs do not burst. Even if the egg crack, the protein will not leak. Cook over low heat for about 10 minutes to get hard-boiled eggs. Another little trick: before cooking, you can pierce the eggshell with a needle from the blunt side of the egg, and then the egg will not burst during cooking. There is a layer of air. When heated, the air expands and the egg bursts. When 10 minutes have passed, drain the hot water and fill the eggs with cold. When they have cooled, peel the eggs from the shell and cut into small cubes.
   
6. A small bunch of dill and a few feathers of green onions, let the water drain and finely chop.
   
7. Three cooled beets on a coarse grater.
   
8. In a deep salad bowl or bowl, three 180 g of hard cheese.
   
9. There we put the chopped eggs and grated beets.
   
10. Two cloves of garlic are peeled, washed and passed through a press directly above the salad bowl.
    
11. Add 2 tablespoons of mayonnaise and mix well with a spoon.
    
12. We put a salad ring on a plate, put the salad out, tamp lightly. Remove the ring.
    
13. Sprinkle salad with green onion and dill on top.
    

Video recipe

This video shows the process of making a salad of baked beets at an accelerated pace.