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Beetroot, carrot and potato salad

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Kitchen European
Calorie content 170.1 kcal
Portions 2 port.
Cooking time 35 minutes
Proteins * 7.9 gr.
Fats * 11.9 gr.
Carbohydrates* 8.3 gr.
* per 100 gr. product
Beetroot, carrot and potato salad
Content

The salad is prepared in layers in portions in a ring. The finished dish is colorful and tasty. Vegetables and meat should be boiled in advance, then all that remains is to collect the salad, let it brew a little and listen to enthusiastic compliments.

Ingredients

Cooking process

step 1 out of 5
Grate the boiled vegetables coarsely, without combining, and transfer to different plates. Place the ring on a plate, having previously greased the inner walls with oil for easier removal. Arrange the potatoes, tamp and pour evenly with mayonnaise.
step 2 out of 5
Cut the meat into small pieces and place in a ring.
step 3 out of 5
Spread the carrots on the meat and lay out the mayonnaise, pressing down with a spoon, distribute it over the top.
step 4 out of 5
Lay out the beets, squeezing out excess juice with your hands, if they are very juicy.
step 5 out of 5
Drizzle with mayonnaise, level the surface and set aside in the room for 20 minutes. Carefully remove the ring and place 1 teaspoon of corn and a sprig of parsley on top of the salad.

Bon Appetit!

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