Salad
Description
Minimum effort — excellent result. I love this salad for its abundance of vegetables, making it very light, even despite the mayonnaise. The Korean-style carrots add a special piquancy and vibrant flavor. Can be served immediately.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. Boil the beet and potatoes in advance in salted water. Also, cook the beef until tender (do not discard the broth; it will come in handy for making soup or stew, so make it flavorful from the start by adding salt and your favorite spices).
- 2
Step 2
2. Cut the beef into thin strips and place them on the bottom of a flat plate. Add mayonnaise on top.
- 3
Step 3
3. The next layer is apple. Grate it on a coarse grater and place it on top of the beef.
- 4
Step 4
4. Place the grated potato (using a coarse grater) as the third layer. Spread with mayonnaise.
- 5
Step 5
5. Next - beetroot. Grate it on a coarse grater as well. Then spread mayonnaise on top.
- 6
Step 6
6. The last layer is Korean-style carrots. Place them only on top, and sprinkle the sides with finely chopped parsley. The salad is ready. Refrigerate it for 30 minutes.