Juicy layered salad with beetroot, carrots and cheese
Ingredients
- 1 carrot
- 1 beetroot
- 150 g cheese
- Salt, to taste
- Mayonnaise, to taste
- 2-3 cloves of garlic
Utensils
- pan
- knife
- cutting board
- bowl
- plate
- saladring
- grater
Instructions
- Boil the carrots and beets until soft, about 15-20 minutes.
- Let them cool and peel.
- Grate the beets, carrots and cheese into separate bowls.
- Peel and chop the garlic.
- Each vegetable Season with salt.
- Mix the cheese with the garlic and some mayonnaise.
- Place a salad ring on a flat large plate.
- Layer the salad in the following order: carrot, cheese and beetroot.
- Add a little mayonnaise after each layer.
- Let the layered salad cool down a little in the fridge before serving.
- The layered salad can be cut into pieces and served like a cake.
The salad can also be layered in a glass bowl.
