Beetroot salad piglet

3 servings
1 hour 20 min

To cook, take beets, walnuts, prunes, mayonnaise, salt, ground black pepper, boiled sausage.

Take a small beet. Use vegetables with a dense structure and no black spots. Rinse well with dirt wash. Trim the ponytails on both sides. Dry with a paper towel. It would still be good to try a little so that the beetroot is sweet. Very often you come across tasteless vegetables. Wrap in foil and send to a hot oven 180-190 degrees. Bake for 30-60 minutes. The cooking time depends on the capacity of the stove. Puncture beetroot toothpick

In the meantime, prepare prunes. Buy dried fruits without a bone and good quality. If they are over-dried, cover with boiling water for 5-7 minutes. After, drain and dry well with a napkin. Cut into small pieces.

Cut the nuts into small pieces. If desired, you can slightly dry in a hot dry pan.

Cool the baked beetroot. Peel. Grind over a coarse grater.

Move the grated beetroot, chopped nuts and pieces of prunes to a deep bowl. Top with some salt and ground pepper. Add the mayonnaise to taste. If possible, make homemade mayonnaise. Stir together all the salad ingredients and taste it. If necessary, bring the spices to the desired result. If desired, you can add a tooth of grated garlic.

Now you need boiled or smoked sausage. Cut out the "patch, " "ears, " "tail" and "hoof. " Make "eyes" from a piece of prunes. For a more beautiful serve, you can decorate the plate. In this case, a snowflake stencil and ground paprika are used. Lay the salad mass using a moulding ring. Distribute the cut parts in the right places. Beetroot salad "Piglet" is ready. Serve immediately to the table. Pleasant appetite and tasty New g