Salad
Description
A simple dish to prepare. For the salad, the beetroot can be not only boiled but also wrapped in foil and baked in the oven. This way, it will be less watery and have a more intense color. If desired, walnuts can be toasted beforehand. It's best to use a pomegranate that is not too sour, so it complements rather than overpowers the salad's flavor. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Pomegranate Heart" salad. Boil the eggs, beets, and chicken until cooked, then let them cool.
- 2
Step 2
Cut the onion into thin quarters and fry in vegetable oil over medium heat until cooked. Remove from heat and let cool.
- 3
Step 3
Cut the boiled chicken into small pieces and place on a plate, shaping it into a heart.
- 4
Step 4
Brush the top of the chicken with mayonnaise.
- 5
Step 5
Place the fried onion on the chicken layer and spread mayonnaise over it.
- 6
Step 6
Grate boiled eggs on a coarse grater and place them over the onions. Spread mayonnaise over them.
- 7
Step 7
Grate the hard cheese on a medium grater, spread it over the egg layer, and brush with mayonnaise.
- 8
Step 8
Chop the walnuts finely and spread them evenly over the cheese layer.
- 9
Step 9
Peel the boiled beet and grate it on a coarse grater. Completely cover the entire salad with the grated beet and adjust the heart shape if necessary.
- 10
Step 10
Garnish the top of the salad with pomegranate seeds and serve.
- 11
Step 11
Can be served at the table.