Cooking puff salad, where the main component is beets. If all the products are boiled in advance, then it can be cooked very quickly. The formation of the layers will be simplified by a special forming ring.
The salad turns out to be very beautiful and bright thanks to the beets. It also comes out quite juicy, so it does not require time for impregnation, but on the contrary, with long storage it will drain, lose its appearance and taste. Therefore, it should be served immediately after preparation.
To make beetroot puff salad, prepare the required foods.
Boil the beets in the peel until tender. The cooking time is 60-90 minutes, depending on the size of the fruit. Cool the beets, peel, chop into strips using a grater.
Add a few spoons mayonnaise, mix, fully combining the ingredients.
Boil the meat in advance until soft. Salt the water during cooking so that it is not fresh. Cool the finished meat, cut into even medium-sized cubes.
Cook the potatoes "in their uniforms", then grind them on a grater. Place the forming ring on the flat plate. Put the potatoes first, cover them with mayonnaise.
Next, lay down the cold cuts. Lubricate with mayonnaise too.
Squeeze the cucumbers from the marinade, grate on a coarse grater, cover the meat with shavings. You do not need to grease this layer with mayonnaise.
Boil eggs, cool and peel. Separate the whites from the yolks. Grate the first ones, put on cucumbers, apply a layer of mayonnaise. Leave the yolks to decorate the salad.
Finally, add a layer of beetroot.
Chop the yolks, crush the dish with them, decorate with herbs.
The salad is ready to eat. It must be served immediately so that the products do not have time to release juice.
Bon Appetit!
Author: Svetlana Denisova
Ingredients:
- Beets - 1 pc.
- Meat (pork, beef) - 300 g.
- Pickled cucumbers - 2 pcs.
- Eggs - 2 pcs.
- Potatoes - 1 pc.
- Mayonnaise - 100 g.
- Greens - for serving
- Salt to taste
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