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Pomegranate bracelet salad with beef

Pomegranate Bracelet Salad with Beef

A true centerpiece for any holiday table! The more tightly you pack the pomegranate seeds together, the prettier the salad looks. It's not a quick job — especially for a big salad serving 6-8 — but the result is worth it.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

150

Potatoes

Carrot

Beet

Pomegranate

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 24 % 5 g

Carbohydrates 52 % 11 g

102 kcal

GI: 73 / 0 / 27

Cooking method

Step 1:

How do you make a Pomegranate Bracelet salad with beef? Gather your ingredients. Boil the beef ahead of time in salted water until tender, then cool it. Boil the potato, beet, and carrot in their skins until tender.
Step 2:

Cut the meat into small pieces.
Step 3:

Grate the potato and carrot on the coarse side of a box grater.
Step 4:

Separate the pomegranate into seeds.
Step 5:

Grate the beet as well.
Step 6:

Set a glass in the center of the platter you'll serve the salad on. Spread the grated potato in an even layer around the glass and top with mayonnaise.
Step 7:

Next add the carrot and top with mayonnaise too.
Step 8:

Then add a layer of the boiled beef.
Step 9:

Then layer on the beet.
Step 10:

Spread a layer of mayonnaise over the beet with a spoon, covering the whole surface.
Step 11:

And finally, decorate the salad with pomegranate seeds, packing them as tightly together as you can.
Step 12:

Refrigerate the salad for 2 hours to let the flavors meld. Remove the glass before serving.

Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast and turkey are leaner. And cooking time depends not just on the type of meat but on the cut and how young or old it is.