Beetroot salad with meat

1. Rinse the beets under cold water, put them in a saucepan and fill with new water. Put the pan on the fire and boil until tender (until it becomes soft). Then cool, then peel and finely cut into small cubes. In order for the beetroot to color the rest of the salad ingredients less, it should be pre-oiled. To do this, pour 1/5 olive oil into a bowl with diced beets and mix well. Leave for a while while other products are cut.

2. Wash the beef and wipe it dry with paper towels. Then remove the veins and films. Put a whole piece in a saucepan and pour water. Put on fire and bring to a boil. As it boils, then remove the resulting foam, add salt to taste, pepper and bay leaf. Boil the meat until tender, it should be of a soft structure. Cool the finished boiled meat and cut into small cubes.

3. Also boil hard-boiled chicken eggs, then cool and peel. Cut the boiled eggs in half. Cut the proteins into cubes. And leave the yolks for making salad dressing.

4. Pickle cucumbers out of the jar and finely chop.

5. Chop walnuts finely with a knife or in a blender (but not much!)

6. Prepare salad dressing. To do this, you will need to grind the remaining boiled chicken yolks. Add mustard to them and mix. Then add olive oil a little at a time and gradually stir the sauce until it becomes a homogeneous consistency. Peel the garlic, rinse and grind it through a special press. Add it to the sauce, pour in the lemon juice and mix well again.

7. Combine all the salad ingredients together. Mix beets, meat, proteins and pickled cucumbers. Season the salad with the prepared sauce. Add salt to your taste and stir. Top the salad with chopped walnuts.

Bon appetit!