Lights of Paris salad with beetroot

Step-by-step cooking

1. Step 1:

   

   We take the required amount of salad products from the list and prepare them – wash and clean the vegetables.

2. Step 2:

   

   Put the peeled beets in a saucepan with water and put them on the stove to cook. If the beetroot is young, as in this case, 30 minutes is enough for it to be ready.

3. Step 3:

   

   Cut the asparagus beans into pieces and put them in a saucepan.

4. Step 4:

   

   Pour asparagus beans with water, add a little salt, bring to a boil and cook for 5 minutes.

5. Step 5:

   

   Drain the water from the boiled asparagus beans and transfer it to a bowl to cool down.

6. Step 6:

   

   Cut the potatoes into small strips.

7. Step 7:

   

   Put the sliced potatoes in the vegetable oil heated in a frying pan and fry over high heat, stirring constantly.

8. Step 8:

   

   Salt the potatoes after 5 minutes, and fry for another 5 minutes.

9. Step 9:

   

   After 5 minutes, squeeze garlic into potatoes through a press, mix and remove the pan from the heat.

10. Step 10:

    

    Potatoes fried with garlic are transferred from the frying pan to a plate.

11. Step 11:

    

    After half an hour, remove the pot with beets from the heat, drain the boiling water and cool it under cold water.

12. Step 12:

    

    While the beetroot is cooling, three carrots on a fine grater.

14. Step 13:

    

    Season grated carrots with 2 tbsp. l. mayonnaise, mix.

15. Step 14:

    

    Finely chop the cabbage with a knife.

16. Step 15:

    

    Lightly salt the chopped cabbage, a pinch of salt is enough, and we shift it with our hands.

17. Step 16:

    

    Chopped cabbage, like carrots, is seasoned with mayonnaise.

18. Step 17:

    

    We also fill boiled asparagus beans with mayonnaise.

19. Step 18:

    

    We rub the cooled beetroot on a coarse grater.

20. Step 19:

    

    Fill the grated beetroot with mayonnaise.

21. Step 20:

    

    Let's start making salad. In the center of a large flat dish, we put a pile of fried potatoes.

22. Step 21:

    

    Carefully lay out the prepared ingredients around the potatoes in sectors, forming them into slides.

23. Step 22:

    

    We lay out the same slides symmetrically one opposite the other.

24. Step 23:

    

    The formed salad is decorated with basil leaves and immediately served on the table. Before eating, the salad can be mixed, but you can take a little from each sector and mix it already in the plate.