plate, knife, Board, spoon
Step 1: prepare the ingredients.
The first thing you need to wash and cook the beets, either cooked until tender, or bake in foil. When the beets will be soft enough to be pierced with a toothpick, vegetables must be removed (from the water or foil), to cool and clean.
Eggs hard boil, cool, remove the shell.
Step 2: mix the beet salad with egg.
All the prepared ingredients cut into cubes about the same size.
Just greens finely crumble.
Mix all in a deep dish, add salt, pepper, mix again and refrigerate for 20-30 minutes.
Step 3: serve beet salad with egg.
Serve beet salad with egg as a main dish. Sometimes I don’t add salt depends on the taste of the ingredients, so try it and decide for yourself. You can also add a little vegetable oil.