Salad with pomegranate and meat
Description
A dish that is simple to prepare. See, serve chilled.
Instructions
- 1
Step 1
1. For this salad, I use chicken breast. Boil it until cooked through with salt and spices, then let it cool completely.
- 2
Step 2
2. We also need to boil the vegetables in their skins until cooked. Boil the beet separately from the potatoes in a large amount of water.
- 3
Step 3
3. Adjust the amount of potatoes to your preference. Some people like more potatoes in the salad, while others prefer less.
- 4
Step 4
4. While the meat and vegetables are boiling, chop the walnuts. You can do this by hand or using a coffee grinder.
- 5
Step 5
5. When our fillet is ready, cut it into small cubes (you can even just pull it apart along the fibers).
- 6
Step 6
6. Sauté finely chopped onion in vegetable oil until golden brown.
- 7
Step 7
7. At the end of frying, add the sliced meat and fry for a couple more minutes.
- 8
Step 8
8. Grate the cooked cooled beet on a medium grater.
- 9
Step 9
9. Mix it with the nuts until smooth.
- 10
Step 10
10. Grate the potatoes on a medium grater as well.
- 11
Step 11
11. Now we start assembling the salad: take a large plate and a wide glass. Place the glass in the center of the plate, and arrange the salad layers around it. The first layer is potatoes. Don't forget to spread mayonnaise on each layer.
- 12
Step 12
12. The next layer is meat with onions.
- 13
Step 13
13. The next and final layer is beet with nuts. Generously spread with mayonnaise. All that remains is to decorate the salad.
- 14
Step 14
14. Remove the pomegranate seeds from the membranes and spread them evenly over the entire surface of the salad.
- 15
Step 15
15. Then remove the glass and let the salad steep for a while (it's better to put it in the refrigerator for at least a couple of hours).