Friendship salad with melted cheese garlic and beetroot

Cheese and beetroot salad "Druzhba" with garlic is a great example of how everyday food, which has become firmly established in Russian cuisine over the past decades, can become festive. One of my friends is famous for her ability to quickly prepare a simply gorgeous table for the evening, even if she found out that friends would come only in the morning. Moreover, she is always happy to have friends and is always happy to share her little tricks. That's how this recipe came to me. So far, I have not met a single person who would be left indifferent by a cheese-beet salad. Now I cook it very often and eat it with cutlets or chops on weekdays. The same salad invariably decorates my festive table. I boil a few small beets, let them cool down and rub them on a large grater. I pass garlic through a garlic press, and I crumble one melted cheese as it turns out, if only I took a chopper. I put pieces of boiled beetroot, garlic and processed cheese in a chopper and grind into a homogeneous mass. I put it in a salad bowl and mix it with Provencal mayonnaise, sprinkle with crumbled remaining processed cheese, and then put it in the refrigerator for a couple of hours or, if guests are already on the doorstep, in the freezer for only ten minutes. I usually serve it with Kiev cutlets and rice porridge with butter. It's hard to imagine a better snack in a hurry. It's easier - just a sandwich. By the way, about sandwiches: if the cheese-beet salad "Friendship" with garlic is spread on bread with a thin layer, and a couple of pieces of sausage on top, it turns out an unimaginable yummy for breakfast.