Double Stuffed Rolled Salad Recipe


Double Stuffed Rolled Salad Recipe

For this recipe you will need:
* * * * * FOR BEET STUFFING:
2 medium-sized beets
3 cloves garlic
½ cup mayonnaise
* * * * * FOR CHEESE STUFFING:
200 - 300 g (1-1 ¼ cup) processed cheese
3 eggs, hard-boiled
3 cloves garlic
½ cup mayonnaise
sprig of green onion
* * * * * FOR TOPPING:
1 cucumber, cut into slices
green onions
radishes, sliced

The author of the recipe version is Lady Bee

Preparation:

1. Preparation of the beet stuffing.

Boil the beets, peel, and grate with a medium grater.

Mix with crushed garlic and mayonnaise.


2. Preparation of the cheese stuffing.

Grate eggs on a fine grater, then mix with processed cheese, crushed garlic, finely chopped green onion, and mayonnaise.


3. Spread beet stuffing layer onto a foil sheet.

Layer cheese stuffing on top.

Roll carefully.

Refrigerate for 1 hour.


4. Unroll the foil.

Cut the salad roll into wedges 5 - 6 cm (approximately 2 inches) thick.

Decorate the salad with green onion, cucumber, and radish.

Serve on a plate. 


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