Vegetable salad beetroot potato carrot

6 servings
30 min

How to make a salad from beets, potatoes and carrots? Prepare the products listed in the recipe. Boil the chicken eggs hard-boiled in advance, pour cold water until cool. Also boil the beets and boil the jacket potatoes and carrots separately until soft.

Peel the bulb onions. Rinse with cold water and finely dice. Transfer the chopped onions to a container and fill with boiling water to leave the bitterness. After 10 minutes, drain, rinse the onion with cold filtered water and dry with paper towels to remove excess moisture.

Clean the cooled chicken eggs from the shells and rub them on a medium grater.

Peel the boiled potatoes. Also grate it on a medium grater.

Peel the boiled carrots and grate just like the rest of the produce.

Take the sweet and sour apple, for example, the Semerenko variety. Peel it and grate it over a fine or medium grater.

My cucumbers are pickled, but you can take pickles. Cut them into small cubes.

Separately, in order not to paint other vegetables in beetroot color, rub beets.

I recommend preparing mayonnaise yourself, it will be tastier and healthier. The main thing is to use delicious vegetable oil, better olive oil. But, of course, you can buy high-quality mayonnaise in the store. It can be replaced with sour cream or natural yogurt.

Place a cooking ring on a flat dish. If you don't have a cooking ring, use a split cake tin (18cm diameter). Lay out and spoon the potatoes in the first layer. Brush it with mayonnaise (approximately 1. 5 tablespoons).

Put the carrots in the second layer. Also, rub a little with a spoon and brush with mayonnaise. Distribute the onions in the third layer, then the cucumbers and rinse again with mayonnaise.

The next layer is boiled eggs and mayonnaise. Then the grated apples and mayonnaise again.

The last top layer is grated beets. apply mayonnaise netting on top with a cooking bag.

Chill the beetroot, potato and carrot salad for a couple of hours in the fridge before serving.