Beetroot salad with meat

6 servings
2 hours 10 min


1. Rinse the beets under cold water, place in a saucepan and pour with new water. Put the pan on the heat and boil until tender (until tender). Then cool, then peel and finely chop into small cubes. To make the beetroot paint the rest of the salad ingredients less, you should pre-oil it. To do this, pour 1/5 of the olive oil into a bowl of diced beets and mix well. Leave for a while while other products are sliced.

2. Rinse the beef and wipe it dry with paper towels. Then remove the veins and films. Put a whole piece in a saucepan and pour water. Put on fire and bring to a boil. As it boils, then remove the resulting foam, add salt to taste, peppercorns and bay leaves. Boil the meat until ready, it must be of a soft structure. Cool the ready-made boiled meat and cut into small cubes.

3. Boil the chicken eggs hard-boiled as well, then cool and peel. Cut the boiled eggs in half. Cut squirrels in cubes. And leave the yolks to prepare salad dressing.

4. Get pickled cucumbers from the jar and finely cut it.

5. Grind walnuts, finely chopped with a knife or in a blender (but not much! )

6. Make salad dressing. To do this, you need to rub the remaining boiled chicken yolks. Add mustard to them and mix. Then add olive oil a little and gradually mix the sauce until it becomes a uniform consistency. Peel the garlic from the husks, rinse and grind through a special press. Add it to the sauce, pour in the lemon juice and stir well again.

7. Combine all the salad ingredients together. Mix beets, meat, proteins and pickled cucumbers. Season the salad with the cooked sauce. Salt to your liking and stir. Top the salad with crushed walnuts. Enjoy your meal!