Vegetable salad beetroot potato carrot

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Peel the onion from the husk. Rinse it with cold water and finely dice it. Transfer the chopped onion into a container and pour boiling water to remove the bitterness. After 10 minutes, drain the water, rinse the onion with cold filtered water and dry it with paper towels from excess moisture.

3. Step 3:

   

   Peel the cooled chicken eggs from the shell and grate them on a medium-sized grater.

4. Step 4:

   

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

5. Step 5:

   

   Peel the boiled carrot and rub it the same way as the rest of the products.

6. Step 6:

   

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

7. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

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

11. Step 10:

    

    Place the cooking ring on a flat dish. If you do not have a cooking ring, use a detachable cake mold (diameter 18 cm). Lay out the first layer and tamp the potatoes with a spoon. Smear it with mayonnaise (about 1.5 tablespoons).

12. Step 11:

    

    Put the carrots in the second layer. Also, tamp it a little with a spoon and smear it with mayonnaise. Spread the onion with the third layer, then the cucumbers and smear with mayonnaise again.

13. Step 12:

    

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

14. Step 13:

    

    The last top layer is grated beetroot. top with a cooking bag, apply a mayonnaise mesh.

15. Step 14:

    

    Before serving, let the beetroot, potato and carrot salad cool for a couple of hours in the refrigerator.