Salad without beetroot
Description
A simple dish to prepare. There are many variations of this salad, with everyone adding their own ingredients, but its vibrant flavor and wonderful appearance always remain unchanged. This dish will be a great addition to a New Year's table or any other holiday feast. It's hearty, delicious, and nutritious. Serve chilled.
Instructions
- 1
Step 1
1. Wash the potatoes, place them in a pot, cover with water, and boil until cooked; then remove and let cool. Peel the cooled potatoes and grate them on a coarse grater.
- 2
Step 2
2. Place the eggs in a saucepan with cold water and put it on the stove. Boil for 5-7 minutes after the water comes to a boil, then place under cold water to make the shells easier to peel. Peel and grate on a coarse grater into a separate dish.
- 3
Step 3
3. Do not boil the carrots; simply peel and wash them, then grate on a grater into a separate bowl. You can use a coarse grater or a Korean-style carrot grater.
- 4
Step 4
4. Take smoked chicken, separate the fillet from bones and cartilage. Cut the meat into small pieces of approximately the same size.
- 5
Step 5
5. Peel and wash the onion, finely chop and fry in a pan with a small amount of sunflower oil. Wash the apples, peel them, and grate on a coarse grater.
- 6
Step 6
6. Clean walnuts and chop them in a blender. Peel the pomegranate and separate the seeds. Assemble the salad in layers, spreading each layer with mayonnaise in the following order: potatoes, chicken, onions with eggs, apples, and carrots. Sprinkle everything with nuts, spread with mayonnaise, and top with pomegranate seeds. Refrigerate for half an hour. Then serve.