For the festive table, I always cook my family's favorite dish — salad "Pomegranate bracelet". Last time, to add a little variety, I tried a recipe with beef and pine nuts. It turned out very tasty and unusual!
Ingredients
- Beef (boiled) – 300 g
- Chicken eggs (boiled) – 3 pieces
- Beetroot (boiled) – 250 g
- Potatoes (boiled) – 250 g
- Onion - 1 piece
- Nuts (cedar) – 2 tbsp.l.
- Mayonnaise - 120 ml
- Ground black pepper - to taste
- Salt - to taste
- Garnet (large) – 1 piece
- Vegetable oil (for greasing the glass) – 1 art.l.
Step-by-step cooking recipe
Chop beef, peeled eggs and onion.
Peel potatoes, beets and grate on a coarse grater.
Carefully cut the pomegranate and disassemble it into seeds.
Place a glass greased with vegetable oil in the center of the plate.
Lay out the salad in layers in the following order: beef, onions, potatoes, pine nuts, eggs and beets. After beef, potatoes and beets, add salt, ground pepper and mayonnaise.
Decorate the salad with pomegranate seeds all over the surface. Lightly tamp it with the palm of your hand.
Carefully remove the glass and put the salad in the refrigerator for 1.5-2 hours.
