Layered beetroot, cheese and green onion salad

Many people know and love a simple, healthy, spicy and always relevant salad of boiled beets with cheese, garlic and mayonnaise. I propose to improve it by serving it in layers and supplementing the list of ingredients with fragrant green onions. Everything will turn out also delicious, but outwardly the dish will only benefit from this!

Ingredients

• Beets - 350 g
• Hard cheese - 140 g
• Green onion - 35 g
• Garlic - 10 g
• Mayonnaise - 100 g
• Salt - 2 pinches
• Ground black pepper - 2 pinches

Directions

1. Prepare the necessary ingredients. Wash green onions and pat dry.
2. Wash the beets with the hard side of a clean kitchen sponge and transfer to a saucepan. Fill the beets with cold water level and put on the stove, over high heat.
3. When the water boils, reduce the heat to a minimum and leave the beets to cook until soft (this will take about 40 minutes).
4. Cool the boiled beets and peel them.
5. Line a suitable bowl from the inside with cling film (both the bottom and the sides). I used a 450 ml bowl.
6. Finely chop the green onion.
7. Spread the green onions in an even layer in the bottom of the bowl.
8. Grate hard cheese on a coarse grater.
9. Peel the garlic and pass through a press. Transfer the cheese to a separate bowl, add mayonnaise (50 g) and half the garlic.
10. Mix cheese with mayonnaise and garlic.
11. Spread the cheese mass in an even second layer of lettuce on top of the green onions.
12. Grate the beets on a coarse grater, put in a small bowl.
13. Add mayonnaise (50 g), the remaining garlic, two pinches of salt and black pepper to the grated beets.
14. Stir.
15. Lay out the beet mass with the final layer of lettuce, smooth the surface and leave for 5 minutes.
16. After 5 minutes, invert the bowl of salad onto a flat plate.
17. Carefully remove the bowl and cling film.
18. Puffed beetroot salad with cheese and green onions is ready to serve.
19. Bon appetit!