Salad lights of paris with beetroot

8 servings
1 hour

We take the required amount of products for lettuce according to the list and prepare them - I clean my vegetables.

Put the peeled beets in a pan of water and put them on the stove to cook. If the beetroot is young, as in this case, 30 minutes is enough for it to be ready.

Cut the asparagus beans into pieces and place in a saucepan.

Pour asparagus beans with water, add a little salt, bring to a boil and cook for 5 minutes.

Drain the water from the boiled asparagus beans and transfer it to the piano to cool down.

Cut the potatoes into a small straw.

Put the chopped potatoes in vegetable oil heated in a pan and fry over high heat, constantly stirring.

The potatoes are salted after 5 minutes, and fry for another 5 minutes.

After 5 minutes, squeeze the garlic into the potatoes through the press, mix and remove the pan from the heat.

Transfer the fried potatoes with garlic from the pan to the plate.

After half an hour, remove the pan with beets from the heat, drain the boiling water and cool it under cold water.

While the beetroot cools, three carrots on a fine grater.

Season grated carrots 2 tbsp. l. mayonnaise, mix.

Finely chop the cabbage with a knife.

The sliced cabbage is slightly salty, a pinch of salt is enough, and we pass it with our hands.

Season chopped cabbage, like carrots, with mayonnaise.

We also season boiled asparagus beans with mayonnaise.

We rub the cooled beets on a coarse grater.

We season the grated beets with mayonnaise.

We start decorating the salad. In the center of a large flat dish, we put fried potatoes on a slide.

Around the potatoes, we carefully lay out the prepared ingredients in sectors, forming them with slides.

We lay out the same slides symmetrically one opposite the other.

We decorate the formed salad with basil leaves and immediately serve it on the table. Before drinking, the salad can be mixed, but you can pick up a little from each sector and mix already in a plate.