Spectacular and very tasty salad. Serve it in portions in transparent salad bowls, decorate with roses of boiled vegetables or eggs. I like to use elegant high-stemmed glasses for this, but bowls or glasses are also suitable.
Ingredients
Step-by-step cooking recipe
Grate the cheese, peeled beets and carrots.
Dry the walnuts in a frying pan and chop them in a blender.
Wash the prunes with boiling water and dry them with paper towels.
Chop the prunes and peeled onions.
Lay out the carrots, season with salt, pepper and smear with mayonnaise.
Cheese and onions are next. Add salt, pepper and mayonnaise again.
Pepper the beetroot, add salt and mix with the remnants of mayonnaise.
Lay out a layer of beets, sprinkle with prunes and nuts.
Before serving, the salad should stand in the refrigerator for 1 hour.
