Pink Flamingo Salad

Hard-boil the eggs, let them cool, peel, and coarsely grate.

Remove the plastic wrap from the crab sticks and dice them finely.

Grate the cheese on a coarse grater, just like the eggs.

Boil the beets in advance, let them cool, peel, and coarsely grate.

Press the peeled garlic cloves through a garlic press or grate them finely.

Combine all the salad ingredients in a bowl, season with salt and freshly ground black pepper to taste, dress with mayonnaise, and mix thoroughly.

The Pink Flamingo salad can be served straight from the bowl or shaped using a culinary ring.