Salad
Description
The recipe won't take much time. Undoubtedly, the main highlight of this salad is its perfect shape resembling a bracelet. In the traditional recipe, vegetables are boiled in water, but I prefer to bake them. I find that the salad turns out better this way, with juicier ingredients. Happy cooking! Serve at the table.
Instructions
- 1
Step 1
Thoroughly rinse the beets, potatoes, and carrots. Place the vegetables on a sheet of foil, sprinkle with rosemary and thyme, and drizzle with oil.
- 2
Step 2
Tightly wrap the vegetables in foil and place on a baking sheet. Bake in the oven for 50 minutes at 180 degrees.
- 3
Step 3
Chop the onion. Pour over with wine vinegar and let marinate for 1 hour.
- 4
Step 4
Rinse the chicken breast and pat dry. Then drizzle with a little oil and sprinkle with salt and pepper.
- 5
Step 5
Sear the chicken breast in vegetable oil for 5 minutes on each side.
- 6
Step 6
Mix mayonnaise with garlic pressed through a garlic press.
- 7
Step 7
Coat the fried chicken with the mayonnaise mixture. Let it sit for half an hour.
- 8
Step 8
Cut the chicken meat into small cubes.
- 9
Step 9
We start assembling the salad. Place a cooking ring (glass/vase) in the center of a large plate. Peel the baked potatoes and grate them. Carefully spread the potatoes in an even layer around the ring.
- 10
Step 10
We spread the potato layer with mayonnaise. Now we add a layer of chicken and pickled onions + a little more mayonnaise.
- 11
Step 11
Next, add a layer of grated beetroot. Spread mayonnaise over it and sprinkle with chopped peeled nuts. Then add a layer of carrots, followed by mayonnaise.
- 12
Step 12
It remains only to decorate the salad around the perimeter with seeds of peeled pomegranate. Before serving, refrigerate the salad for several hours to allow it to marinate.