Beetroot and cheese salad

Name: Beetroot and cheese salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 400 g baked beetroot; 150 g cheese; 3 pcs eggs; 8 pcs gherkins; to taste salt; to taste ground black pepper; 3 tbsp natural yogurt; 1.5 tsp Dijon mustard

Salad with baked beetroot, cheese, eggs, gherkins, yogurt, and mustard.

Total: 25 min
Servings: 2
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 544
Protein: 26 g
Fat: 26 g
Carbs: 62 g

Ingredients

for 2 servings

baked beetroot400 g
cheese150 g
eggs3 pcs
gherkins8 pcs
saltto taste
ground black pepperto taste
natural yogurt3 tbsp
Dijon mustard1.5 tsp

Method

6 steps

Boil the eggs until done, cool, peel, and cut into cubes.
Cut the baked beetroot, cheese, and gherkins into cubes.
In a large bowl, mix the chopped beetroot, cheese, gherkins, and eggs.
In a separate container, mix the yogurt, Dijon mustard, salt, and pepper.
Dress the salad with the resulting sauce and mix well.
Let the salad sit for 10-15 minutes before serving.