In the classic recipe, the salad is recommended to be cooked with boiled chicken. I decided to experiment and cook a lean version without meat. Even in this version, the "Garnet bracelet" turned out to be incredibly delicious!
Ingredients
- Beetroot (boiled) – 250 g
- Potatoes (boiled) – 300 g
- Carrots (boiled) – 2 pieces
- Onion - 1 piece
- Apple cider vinegar - 1 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise (lean) – 150 g
- Garnet (medium) – 2 pieces
Step-by-step cooking recipe
Peel beets, potatoes, carrots and grate.
Peel the onion from the husk, chop and mix with apple cider vinegar.
Carefully cut the pomegranate and disassemble it into seeds.
Place a glass in the center of a wide plate. It will allow you to give the salad the shape of a ring.
Put half of the potatoes, season with salt, pepper and smear with mayonnaise.
Then lay out a layer of onions and carrots. Add salt, pepper and mayonnaise again.
Spread the remaining potatoes and beets evenly in layers. Pepper, salt and smear with mayonnaise on all sides.
Decorate the salad with pomegranate seeds, spreading them thickly around the perimeter.
Take out the glass and put the finished dish in the refrigerator for 1.5 hours.
