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Vegetarian new year's fur coat salad

Cooking recipes / Top Picks / Salads

6 servings
2 hours

Potatoes - 600 gr, Beets - 350 gr, Carrots - 200 gr, Adygea cheese - 150 gr, Sea cabbage - 200 gr, Sour cream - 330 gr, Vegetable oil - 30 gr, Lemon juice - 1.5 tbsp, Salt - 0.7 kp, Ready mustard - 1.5 kp, Turmeric - to taste, Ground black pepper - to taste

Peel the chilled boiled potatoes, carrots and beetroot. Prepare Adyghe cheese and sea cabbage.

Combine and mix all the necessary ingredients for the sauce. If necessary, add more regular salt.

Grate the potatoes, add 4 tbsp. sauce, mix.

Put in the tin, flatten, slightly compact.

Lay out a layer of & quot; mayonnaise & quot; (2-3 tbsp), flatten. Cut the sea cabbage with a knife or cut with scissors to avoid long & quot; threads & quot;. Layer.

Next comes a layer of grated Adyghe cheese.

Boiled carrots are also grated on a fine grater, mixed with a spoon of & quot; mayonnaise & quot;. Distribute the following layer. Carrots can be taken more, or they can not be used at all.

Mix the rest of the sauce with the boiled beets grated on a fine grater, put in a final layer, level. For an hour, the salad must be refrigerated, cooled.

In addition to the general large form, you can serve a & quot; fur coat & quot; portionwise using shaped metal molds or a conventional plastic bottle cut at both ends to form a cylinder.

Such a filing will effectively & quot; demonstrate & quot; & quot; coats & quot; layers.