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Festive table
Lights of Paris salad with beetroot

Lights of Paris Salad with Beets

A bright, tasty salad for a festive table. It looks gorgeous and immediately catches your guests' eye. You don't even have to toss it — each section is a ready-made little side, dressed with mayonnaise. The flavor is reminiscent of a Russian vinaigrette (beet-and-vegetable salad). There are many variations, with additions like cooked meat, sausage, peas, or corn, and you can leave the beets and carrots raw instead of cooking them.

Elena

Recipe author

Composition / ingredients

Servings:

Beets

300

Carrots

200

Potatoes

300

Green beans

200

Green cabbage

200

Mayonnaise

200

Table salt

0.5

Vegetable oil

Garlic

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 52 % 12 g

Carbohydrates 39 % 9 g

154 kcal

GI: 78 / 0 / 22

Cooking method

Step 1:

Gather all the salad ingredients from the list and prep them — wash and peel the vegetables.
Step 2:

Put the peeled beets in a pot of water and set them on the stove to cook. If the beets are young, like these, 30 minutes is enough.
Step 3:

Cut the green beans into pieces and put them in a saucepan.
Step 4:

Cover the green beans with water, add a little salt, bring to a boil, and cook for 5 minutes.
Step 5:

Drain the cooked green beans and transfer them to a bowl to cool.
Step 6:

Cut the potatoes into thin matchsticks.
Step 7:

Add the potato sticks to hot vegetable oil in a skillet and fry over high heat, stirring constantly.
Step 8:

After 5 minutes, salt the potatoes and fry for another 5 minutes.
Step 9:

After another 5 minutes, press the garlic into the potatoes, stir, and take the skillet off the heat.
Step 10:

Transfer the garlicky fried potatoes from the skillet to a plate.
Step 11:

After half an hour, take the pot of beets off the heat, drain the hot water, and cool them under cold running water.
Step 12:

While the beets cool, grate the carrots on the fine side of a grater.
Step 13:

Dress the grated carrots with 2 tablespoons of mayonnaise and stir.
Step 14:

Finely shred the cabbage with a knife.
Step 15:

Lightly salt the shredded cabbage — a pinch is plenty — and scrunch it with your hands.
Step 16:

Dress the cabbage with mayonnaise, just like the carrots.
Step 17:

Dress the cooked green beans with mayonnaise too.
Step 18:

Grate the cooled beets on the coarse side of a grater.
Step 19:

Dress the grated beets with mayonnaise.
Step 20:

Now assemble the salad. Mound the fried potatoes in the center of a large flat platter.
Step 21:

Arrange the prepared ingredients around the potatoes in wedge-shaped sections, mounding each one.
Step 22:

Place matching mounds symmetrically across from each other.
Step 23:

Garnish the finished salad with basil leaves and serve right away. You can toss the whole salad before eating, or just take a little from each section and mix it together on your own plate.