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1
Prepare all the ingredients and cook potatoes and beets in one pot. Let cool or bring to a temperature where you can pick it up. If you don't know if it's still cooked, you can try inserting it with a toothpick. If the potato can be easily inserted into the center, it will be cooked. When the red cabbage is cooked, the toothpick will feel harder than the potato when inserted. Red cabbage can be eaten raw, so it can also be cooked half-cooked. -
2
Peel the potatoes and put them into a large bowl. The container can be a bowl with a lid for easy refrigeration. The size is preferably large rather than small, making it easier to stir. -
3
Use a fork to cut open the potatoes. Or use a grater to grate them into shredded ripe potatoes, which is actually almost like puree. -
4
Use a fork to mash the potatoes. -
5
Crush into mashed potatoes. -
6
Peel the beetroot. It is easy to peel when cooked and is much softer than when it is raw. I like to use a knife to remove the root of the tail and then lightly slice it down, and it is done easily. -
7
Peel and grate beetroot into shreds and add to a large bowl. -
8
Throw the remaining bit of hair directly in. -
9
Remove the stems of garlic, smash into pieces, and cut into minced garlic. If you don't like to eat garlic, you can mash it into puree. Add to large bowl. -
10
Mix the ingredients in the bowl evenly. -
11
Add two tablespoons of plain salad dressing. -
12
Stir evenly. -
13
Wipe the rim of the bowl with a clean paper towel and flatten the surface of the salad with a fork. -
14
The outermost layer of waxy skin of rhubarb cheese is striped. -
15
Remove the wax skin. -
16
If the grater you just used has been washed, be sure to dry it. Grate the cheese into shreds and spread it evenly on the surface of the salad. The salad can be covered with plastic wrap or a lid and placed in the refrigerator for about forty minutes to taste better.
Tips
1. The most annoying thing about beetroot is its earthy smell, but garlic can solve this problem. So the minimalist version of this salad is beetroot + original salad dressing + minced garlic. The result is much runnier than this version because there are no potatoes to absorb the vegetable juice.
2 This salad can also be made into another kind by adding ingredients. Take out the fish meat from the can of Youqin tuna or other kinds of fish. Without draining the oil, put it directly into the container and spread it evenly. Put the red cabbage salad on top of the fish meat. Spread the top evenly, and place the cheese on top as you like. When eating, dig it vertically from top to bottom, delicious! Unfortunately, my canned tuna is out of stock, so I won’t do this today.
3. If you think the salad dressing is too bland, you can add some salt yourself.
4. Beetroot is a natural dye. Don’t worry about the red color on your hands after treating it. It will fall off after washing. But when making this salad, you must wear an apron and don't wear light-colored, especially white, clothes. When the beetroot is grated, the vegetable juice will splash everywhere. When you are done, wipe it around, including the ground.