Beetroot salad with crab sticks, eggs and melted cheese
Ingredients
- 2 scoops of beetroot
- 4 eggs
- 200 g crab sticks
- 200 g processed cheese
- Salt, to taste
- Mayonnaise, to taste
Utensils
- pan
- grater
- plate
Instructions
- Place the beets in a saucepan and cook until tender, about 2 hours.
- Hard-boil the eggs for about 10 minutes.
- Remove from the heat, allow to cool and peel.
- Coarsely chop the eggs, beets, crab sticks and cheese Grate.
- Coat bottom of plate with mayonnaise and arrange layers of cheese, crab sticks, lightly salted eggs and beetroot
- beet on top in a ring.
- Coat or spread mayonnaise net on each layer.
- Finished beetroot salad refrigerate for an hour and a half or a little longer, then serve.
