Beetroot salad with egg, cheese and garlic - recipe with photo, how to cook * Crossfit

Beets - 1 pc.
Chicken egg - 2 pcs.
Garlic - 3 cloves
Green onion - 1 pc.
Natural yoghurt - to taste
Salt, pepper - to taste
Low fat hard cheese - 50-70 g
Mustard - optional

Proteins 4.9 g
Fat 4.1 g
Carbohydrates 7.8 g

A recipe with a photo of the step-by-step preparation of a delicious low-calorie beetroot salad without mayonnaise is described below.

Servings Per Container: 1-2 servings.

Step-by-step instruction

Beetroot salad with egg is a very tasty dish that can be prepared quickly at home if you have pre-boiled beets in the refrigerator. For salad dressing, this recipe with a photo uses natural yogurt without flavors and flavors.

Instead of yogurt, if you can't find a suitable one in the store or make your own, you can use low-fat sour cream.

The listed amount of cheese, eggs, beets, onions and garlic is enough for 1 or 2 servings. In order not to lose the flavor of the salad as you increase the number of ingredients, stick to the ratio of products. Due to its low fat content, this red beetroot dish with cheese and garlic can be eaten even while losing weight.

Step 1

Place a pot of water on the stove. When the water boils, put the washed root vegetable (in the skin) and cook until tender (about 40-60 minutes). Then place the beets in cold water for 5-10 minutes, and then peel them. Simultaneously with the vegetable, boil the eggs until tender. Measure out the required amount of cheese and yogurt. Wash the green onions and prepare the garlic cloves.

Step 2

Grate the peeled boiled beets on the medium to coarse side of the grater.

Step 3

Peel the eggs and cut into small pieces together with the yolk. If desired, the yolks can then be crushed separately into a salad.

Step 4

To make a salad dressing, peel the garlic cloves and pass through a press. In a deep bowl, mix a couple of tablespoons of natural yogurt, chopped garlic, salt and pepper, add half a teaspoon of mustard if desired. Mix all components thoroughly until smooth.

Step 5

Take cheese and grate on the middle side of the grater. Optionally, cut the cheese into small cubes the same size as the egg pieces. In a deep bowl, combine the grated beetroot and cheese with the chopped eggs, add the yogurt dressing and mix all the ingredients thoroughly.

Step 6

Delicious and healthy beetroot salad with egg and garlic is ready. Cut the green onions into small rings and garnish the dish on top. The salad can be served immediately after cooking or after standing in the refrigerator. Enjoy your meal!