Beef salad
Description
Minimum effort — excellent result. This delicious multi-layer festive salad will be a real highlight of any table. It features two meat layers, making it especially filling and more appealing to men, while the ruby pomegranate seeds will delight women. A small tip: the tighter you pack the pomegranate seeds, the more beautiful the finished salad will look. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Pre-cook the beets, carrots, potatoes, and eggs, then let them cool. Boil the beef in salted water as well, and let it cool.
- 2
Step 2
Dice the onion and sauté until soft. Grate all the vegetables and eggs on a coarse grater. Cut the beef into small cubes.
- 3
Step 3
On a flat plate, place a glass in the center. Arrange the carrots around it, sprinkle with salt, and spread mayonnaise on top.
- 4
Step 4
Next, place half of the meat, season with pepper, and spread with mayonnaise.
- 5
Step 5
Then place the potatoes, salt them, and spread mayonnaise on top.
- 6
Step 6
Next, place half of the grated beetroot as a layer. Add salt.
- 7
Step 7
Place the fried onion on the beet. Spread with mayonnaise.
- 8
Step 8
Now it's time for the second half of the meat. On top, spread another layer of mayonnaise.
- 9
Step 9
Next, place the eggs, season with salt, and spread with mayonnaise.
- 10
Step 10
Finish assembling the salad with the remaining beet. Salt it and spread the last layer with mayonnaise.
- 11
Step 11
Garnish the salad with pomegranate seeds. You can arrange them randomly or in rows — the latter is more laborious. Let the salad sit for one to two hours to allow flavors to meld, then carefully remove the glass.
- 12
Step 12
The "Pomegranate Bracelet" beef salad is ready.