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Layered Beet, Chicken, and Pickle Salad

Bright and festive! Tasty and filling! Made from simple ingredients! This beet and pickle salad is a perfect fit for a holiday menu. Its eye-catching presentation will impress all your guests, and it's right at home at any celebration, from a birthday to New Year's.

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Salad with beetroot and pickled cucumber
Salad with beetroot and pickled cucumber Salad with beetroot and pickled cucumber
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 6 g
Fats 45 % 9 g
Carbohydrates 25 % 5 g
122 kcal
GI: 60 / 0 / 40

Cooking method

  1. Step 1:

    Step 1

    How do you make a beet and pickle salad? Gather your ingredients. Any chicken parts work — I used chicken thighs. The cucumbers can be brined or vinegar-pickled.

  2. Step 2:

    Step 2

    Boil the chicken in salted water until cooked through. Lowering it into already-boiling water keeps the meat juicy. Cool it, take the meat off the bones, and cut it into small cubes.

  3. Step 3:

    Step 3

    Cook the vegetables until tender and let them cool. Peel the potato and grate it on the coarse side of a grater.

  4. Step 4:

    Step 4

    Peel the boiled carrots and grate them coarsely too.

  5. Step 5:

    Step 5

    Hard-boil the eggs at a gentle boil for 7–9 minutes. Cool them in cold water and peel. Separate two of the eggs into whites and yolks; set aside two whites, and grate the rest of the eggs on the coarse side of a grater.

  6. Step 6:

    Step 6

    Cut the pickles (I used vinegar-pickled ones) into small cubes.

  7. Step 7:

    Step 7

    Build the salad in layers on a flat plate — a serving ring makes this easy. For the first layer, spread the grated potato and lightly salt it.

  8. Step 8:

    Step 8

    Spread mayonnaise on top.

  9. Step 9:

    Step 9

    Add the pickles as the next layer.

  10. Step 10:

    Step 10

    Then a layer of chicken and mayonnaise.

  11. Step 11:

    Step 11

    Wash and dry the herbs. Finely chop the green onion and sprinkle it evenly over the chicken layer.

  12. Step 12:

    Step 12

    Add the grated carrots, then top with mayonnaise.

  13. Step 13:

    Step 13

    The last layer is the egg. Brush the top with mayonnaise.

  14. Step 14:

    Step 14

    Remove the serving ring. Cover the sides with a thin layer of mayonnaise too. To decorate, you'll need strips of parchment paper about 1.5 inches (3–4 cm) wide. Lay them across the top, crisscrossing each other.

  15. Step 15:

    Step 15

    Grate the beet on the fine side of a grater.

  16. Step 16:

    Step 16

    Likewise, grate the two reserved egg whites.

  17. Step 17:

    Step 17

    Fill the parchment-free areas with an even layer of grated beet.

  18. Step 18:

    Step 18

    Remove the parchment strips and carefully fill their spots with the grated egg whites.

  19. Step 19:

    Step 19

    Before serving, arrange dill sprigs around the edge of the salad and garnish the top as you like. Chill for 1 hour so the layers meld. Enjoy!

  • You can swap the chicken for turkey or any other meat you like — just keep in mind the cooking time and the dish's calorie count will change accordingly.
  • It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens the dish.

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Pickles - 11  kcal/100g

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