Well, what kind of holiday without a generous feast? And I want to surprise not only with the taste, but also with the original presentation. These two qualities are perfectly combined in the salad "Pomegranate bracelet". I suggest cooking it with champignons and basturma.
Ingredients
- Champignons (pickled) – 300 g
- Beetroot (boiled) – 250 g
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 2 pieces
- Onion - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 180 ml
- Garnet (grains) – 300 g
- Basturma - 80 g
Step-by-step cooking recipe
Chop the champignons and peeled onions.
Peel beets, potatoes, carrots and grate.
Cut the basturma into thin plates.
To make a salad of the desired shape, place a glass in the center of the plate.
Lay out a layer of potatoes, pepper, salt and smear with mayonnaise.
The next layers are champignons, onions and carrots. Sprinkle with pepper, salt and mayonnaise again.
Lay out the beets and gently brush with mayonnaise on all sides.
Garnish with a thick layer of pomegranate seeds and lightly tamp the salad with the palm of your hand. It is convenient to do this with the help of a food film.
Carefully take out the glass, put the slices of basturma on top and put the finished salad in the refrigerator for 1.5-2 hours.
