Salad
Description
Perfect for everyday meals. I suggest roasting the vegetables for the salad instead of boiling them—they'll taste even better. You can marinate the onions for the salad or simply sprinkle them with lemon juice. Use mayonnaise for the dressing. Serve the salad in individual portions or prepare it in one large springform pan. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Pre-bake the beets, potatoes, and carrots in the oven wrapped in foil, or boil until cooked through. Let the vegetables cool and peel them. Hard-boil the eggs.
- 2
Step 2
Grate the potatoes and carrots on a fine grater.
- 3
Step 3
Grate the eggs on a fine grater.
- 4
Step 4
Peel the onion and chop into small cubes, then sprinkle with lemon juice or vinegar.
- 5
Step 5
Grate the beet on a fine grater and squeeze to remove excess juice.
- 6
Step 6
Cut the fish into small pieces. Take a ring mold and assemble the salad—beet, carrot, potato, pickled onion, eggs, fish. Spread mayonnaise over each layer of the salad. Let the salad sit for several hours.
- 7
Step 7
Done.