Carrot and beet salads are inexpensive and tasty dishes for all occasions. Salad of boiled beets, carrots and potatoes Salads of boiled beets, carrots and potatoes
It has long been common practice to doubt the benefits of vegetables, but they do not have many fans, especially among children. How to feed picky eaters who completely refuse vegetables in favor of other foods? Of course, prepare a bright, flavorful, healthy salad.
In this case, root vegetables come to the rescue, which, unlike tomatoes, can be stored all winter and have a positive effect on the growing (and already grown) organism. Beetroot and carrot salad is a great alternative to summer dishes in the cool season. It will saturate the body with useful microelements, and also improve and restore digestion.
Recipe one: Salad with apple, carrots and beets
Light, tasty, crispy salad - what could be better? We invite you to try a simple recipe for a treat based on raw vegetables and boiled (although this is not necessary) beets. As a bonus, you will immediately receive a boost of energy, a feeling of satiety, and a well-functioning digestive system. This dish would be an excellent solution for girls striving for ideal slimness, because it has so few calories and so many benefits; you just need to replace the dressing with olive or sunflower oil.
We will need:
- Apple – 1 pc.;
- Walnuts - a handful;
- Carrots – 2 pcs.;
- Beets – 1 small;
- Mayonnaise or white yogurt – 1 package;
- Salt.
Preparation
- First, let's start preparing the beets. In this salad you can use it boiled, baked in the oven, or raw if the variety is soft enough. First, rinse the vegetable thoroughly, clean it of tails and tendrils, and then proceed according to the chosen method. If you decide to resort to heat treatment, boil or bake in foil with salt. Then cool, peel, chop or grate. If you want to use a raw vegetable, then immediately peel it and cut it into thin slices or cubes;
- Now it’s the turn of the second main ingredient - carrots. We wash it thoroughly from the soil and peel off the skin. Then we grind it on a long thin grater;
- We peel the walnuts, then place them in a dry, very hot frying pan. When they are heated, they will acquire an amazing aroma. However, be careful not to burn or overcook them. When the nuts have cooled, chop them into small pieces;
- Be sure to wash the apple. Dry with a clean cloth. Cut lengthwise, remove the core and seeds, and remove the skin. Shred the pulp into thin cubes;
- All the ingredients are ready, now we can prepare our salad from fresh carrots and beets: add a chopped apple and walnuts to these two ingredients. Add the chosen sauce (yogurt or mayonnaise) to the mixture. Let's add some salt. Let’s mix and hurry to enjoy the taste!
Tip: If raw beets are used in the salad, it is best to marinate them in citrus juice - lemon or lime - before adding them to the dish.
Recipe two: Salad with boiled carrots, beets and hearty potatoes
Despite the fact that vegetables are a light, low-calorie product for the most part, salads with them can be filling. A classic example of such a treat is Olivier, but it contains boiled meat or sausage. We offer you a very similar recipe, but completely different. A salad of boiled carrots and beets can be your helper if you have nothing at home but the simplest and most affordable products. Such a treat will allow you to deliciously feed the whole family, no matter how large and picky it may be. Be sure to cook this dish for dinner. And then add it to your culinary piggy bank.
We will need:
- Potato tubers – 2 pcs.;
- Carrots – 2 pcs.;
- Homemade pickled cucumbers – 90 grams;
- Onion – 1 pc.;
- Beets – 1 small;
- Sour cream – 1 tbsp;
- Mayonnaise - the same amount;
- Green peas or corn - half a jar;
- Greens (any) – 90 grams;
- Salt;
- Ground pepper.
Preparation
- First, let's boil all the vegetables that require it. The list includes carrots, potatoes and beets. First, wash everything thoroughly and remove the beets' tendrils and tail. Then we will put the vegetables to boil in different dishes, although if desired, beets and carrots can be boiled together, so they do not require salt during cooking (but keep in mind that the carrots will be cooked much earlier, they will need to be removed in time). Salt the potatoes after boiling, this will allow them not to boil, not become crumbly, but to retain their shape when cutting. When all the vegetables are ready, cool them and peel them. Then we run the beets through a coarse grater, the carrots through a fine medium grater, and simply chop the potatoes into cubes with a knife;
- Now it’s the onion’s turn, peel it and rinse it. Let's cut it smaller. If you want sharpness and bitterness in the taste, then leave it as is, but for a more delicate taste, the onion needs to be scalded or pickled in vinegar or sugar;
- Chop the pickled cucumbers into cubes, squeeze a little;
- Rinse the greens chosen for the salad and place them on towels to dry. Then we chop it finely;
- Drain the brine from canned vegetables (corn or peas, or both types); half of them will be used as a treat;
- Let's prepare the dressing. There is nothing tricky or sophisticated in it, we just mix light sour cream with mayonnaise in equal proportions, this will lighten the salad and make it less heavy on the stomach;
- The ingredients are prepared, now you can assemble our salad of boiled carrots and beets. To these vegetables add potato cubes, chopped herbs, half a can of canned vegetables, pickles, and onions;
- Pour the dressing over everything, mix very lightly and carefully so that the potato cubes do not break. You can let it brew for a while, but if you don’t want to endure it and really want to try it, help yourself right away!
Recipe three: salad with boiled carrots, meat and beets
Doesn't have to contain only light foods. Often protein ingredients are added to the recipe - meat, poultry or rabbit, which makes such treats more satisfying, tasty and attractive. However, their ease of execution is still available, and the components are inexpensive. All this allows salads to compete with more expensive competitors on the holiday table, without yielding to them in any way. And our next salad of boiled carrots with pork and beets is one of those. If you want to please your family with a hearty, tasty dish and not break the budget, then this treat is especially for you.
We will need:
- Small beets – 3 pcs.;
- Medium carrots – 2 pcs.;
- Spicy cheese – 140 grams;
- Meat (pork or calf) – 400 grams;
- Prunes – 60 grams;
- Garlic – 3 slices;
- Walnuts – 2/3 cup;
- Fresh dill – 40 grams;
- Mayonnaise.
Preparation
- Let's boil the meat first, as it takes the most time. Clean the piece of veins, rinse it and let it cook. Be sure to add salt. You can add bay leaf, peppercorns, and other spices. Don’t forget to skim off the protein foam, otherwise the fillet will become bitter. Are you ready? Remove, cool, and then cut into medium-sized cubes;
- While the meat is cooking, you can cook the vegetables. We thoroughly wash the carrots and beets to remove soil and dirt, and also cut off the tail from the latter. Fill with water and set to boil. There is no need to salt or season these vegetables, just cook them until tender. The carrots will reach the desired state much earlier; they will need to be removed. And continue cooking the beets. Or cook them separately without bothering. When everything is ready, cool and clean. Grate the carrots on a medium grater and the larger beets;
- It will take some more time to prepare the prunes, because they must first be sorted out of debris, washed, and then steamed in boiling water for a quarter of an hour. After this, the water can be drained and the prunes cut into slices;
- With cheese everything is much simpler, we just run it through a grater to get airy shavings;
- Walnuts can simply be chopped, but it is better to first fry them (like seeds) in a dry frying pan to obtain the aroma;
- Just peel the garlic, rinse it and chop it finely;
- Rinse the dill under water and dry thoroughly on a napkin. And then grind it;
- The ingredients for the treat are ready, now let’s add our salad in layers and decorate it. First, lay out half the beets, cover with mayonnaise, and then there will be the following layers:
- Boiled meat, nuts, mayonnaise sauce;
- Carrots, cheese, dressing;
- Prunes. Mayonnaise;
- And the whole thing is completed by a layer of beets with garlic, soaked in mayonnaise sauce.
After this, the treat will need to be left to infuse overnight in the refrigerator. And in the morning we sprinkle it with herbs and treat ourselves.
Salad Monomakh's Cap
Compound
pork or beef - 300 g,
potatoes - 4 pcs.,
eggs - 3-4 pcs,
beets - 1 piece,
carrots - 1 piece,
hard cheese - 100-150 g,
walnuts - 50-80 g,
parsley - 2 tablespoons,
garlic - 2-3 cloves,
pomegranate - 1 pc (for decoration),
green peas - 1 teaspoon (for decoration),
mayonnaise,
salt,
freshly ground pepper
Preparation
Boil the meat until soft, cool and cut into small cubes or thin strips.
Boil potatoes in their skins, drain the water, cool, peel and grate.
Boil the beets until soft or bake in the oven (wrap in foil and bake at 180°C for about an hour), cool, peel and grate.
Wash the raw carrots, peel and grate on a fine grater.
Boil the eggs, quickly transfer to cold water, cool and peel.
Chop the egg yolks with a knife, grate the whites on a fine grater and place in different bowls.
Grate the cheese on a fine grater.
Grind the walnuts in a blender or chop with a knife.
Wash the greens, dry and finely chop.
Peel the garlic and pass through a garlic squeezer.
The salad is laid out on a dish in layers.
Each ingredient can be mixed separately with a small amount of mayonnaise and, if necessary, salt and pepper.
Or pour mayonnaise over each layer of salad as you place it on the dish.
1st layer: half a potato + salt + mayonnaise + freshly ground pepper
2nd layer: beets + salt + mayonnaise + a little garlic + walnuts
3rd layer: grated cheese
4th layer: half the meat + salt (if necessary) + mayonnaise + freshly ground pepper
5th layer: chopped greens
6th layer: egg yolks + salt + a little mayonnaise + freshly ground pepper
7th layer: carrots + salt + mayonnaise + a little garlic + freshly ground pepper
8th layer: walnuts + grated cheese
9th layer: remaining meat + salt (if necessary) + mayonnaise + freshly ground pepper + walnuts + remaining herbs
Cover the salad with the remaining potatoes (mixed with mayonnaise), forming a mound and trying to ensure that the potatoes hide all the different colors of the filling.
Using hands moistened with water, shape the salad into a hat.
Cover the salad with a thin layer of mayonnaise.
The top of the cap can be covered with finely grated protein (or just leave a layer of mayonnaise).
Make a edging for the hat using the remaining protein and grated cheese.
Sprinkle the edge with the remaining chopped walnuts, imitating fur.
Decorate the hat with pomegranate seeds and green peas.
Cover the dish with salad with cling film, put it in the refrigerator and let it brew.
Before serving, remove the cling film.
The top of the hat is crowned with a crown of red onion filled with pomegranate seeds.
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herring under a fur coat
Required Products:
Beets (boiled) – 1-2 pcs.
egg (boiled) – 2-3 pcs.
herring fillet – 2-3 pcs.
mayonnaise - 200g
potatoes (boiled) – 4 pcs. carrots (boiled) - 2 pcs.
Cooking method:
Cut the herring fillet into pieces, and grate the boiled potatoes, beets, carrots and eggs on a coarse grater. First put a layer of potatoes on the dish, then a layer of herring, a layer of eggs, a layer of carrots, a layer of beets, etc. It is highly desirable that the last layer be beets (for beauty). Lubricate each layer with mayonnaise, and sprinkle the last layer with grated beets. I also sprinkle with grated egg. The finished salad can also be decorated with egg slices in a circle, or sprinkled with corn, but you can also sprinkle with herbs.
Vinaigrette with sour cream
50 kcal/100 g
Ingredients:
- 3 small beets (300 g)
- 4-5 small potatoes (300 g)
- 1 carrot (100 g)
- 200 g canned green peas (1/2 can)
- 7-8 small pickled cucumbers (300 g)
- 5 stalks of green onions or 1 small onion
- salt
- sour cream 10%
Cooking method:
Boil beets, potatoes and carrots until tender (I cook beets for 2 hours, potatoes and carrots for about 30 minutes).
Cool the vegetables, peel and finely cut into cubes.
Place the peas in a colander and let the liquid drain.
Also finely chop the cucumbers into cubes.
Mix all the vegetables in a salad bowl and put them in the refrigerator for 30-60 minutes so that the beets give their color to the potatoes.
Season the infused salad with finely chopped onion, salt and sour cream.
Enjoy your meal!
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*4 boiled potatoes in their jackets,
*1 large onion,
*300 g boiled meat,
*2 boiled carrots,
*2 hard-boiled eggs,
*1 boiled beets,
*150 g hard cheese,
*mayonnaise,
*greens - for decoration.
Recipe
Peel potatoes, carrots, eggs and beets, grate on a coarse grater. Cut the meat into cubes. Grate the cheese on a coarse grater.
Finely chop the onion and marinate - 1 tbsp. spoon of sugar + 1 tbsp. spoon of vinegar + 100 gr. boiling water, combine, mix well (until the sugar dissolves) and pour in the onion, after 20 minutes, drain the marinade and rinse the onion with cold water.
Place on a plate in layers in this order:
- grated potatoes,
- mayonnaise,
- pickled onion,
- mayonnaise,
- meat, cut into cubes,
- mayonnaise,
- grated carrots,
- mayonnaise,
- grated eggs,
- mayonnaise,
- grated beets,
- mayonnaise,
- grated cheese,
- a generous layer of mayonnaise.
Decorate with greens.
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Vinaigrette with fruits. Ingredients:
beets - 2 pcs.
potatoes - 2 pcs.
carrots - 2 pcs.
green peas - 100 gr.
apples - 2 pcs.
pears - 2 pcs.
oranges - 1 pc.
walnuts - 100 gr.
lemon juice
sugar
salt
Preparation:
Beets, potatoes and carrots are boiled, cooled and peeled. Potatoes, beets, carrots and cucumbers are cut into cubes. Apples and pears are peeled and cored, cut into cubes and sprinkled with lemon juice. Combine the prepared products, add peas strained from the liquid, salt, mayonnaise, sugar, and mix. The finished salad is decorated with orange slices and sprinkled with chopped and toasted nuts.
Bon appetit!
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Japanese Dragon Salad
Ingredients:
3 eggs (optional)
3 potatoes,
1 large beet,
1 jar of peas,
soy sauce,
mayonnaise,
garlic
Preparation:
The salad turns out spicy, “fire-breathing”
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Japanese Dragon Salad
Ingredients:
2 medium carrots or 100-150 g Korean carrots,
3 eggs (optional)
3 potatoes,
fillet of one lightly salted herring,
1 large beet,
1 jar of peas,
soy sauce,
mayonnaise,
garlic
Preparation:
It is better to prepare carrots, Korean beets and herring for the salad in advance, preferably a day in advance, so the Drakosha salad will turn out much more harmonious.
Grate the carrots on a special grater, add salt, season with a mixture of peppers and vinegar, and let it brew. In another bowl, three raw beets are similar to carrots, also season with a mixture of peppers and vinegar. Let it brew for a couple of hours, or better yet, a day. We will get carrots and beets in Korean. Now you need to simmer them in a hot oven for 3-5 minutes until soft (do not fry!).
Cook potatoes and eggs in different dishes and cool. We fillet the herring and cut it into small pieces. Try the herring, it should be lightly salted. if it is salty, it will ruin the whole salad.
Pour 1 teaspoon of soy sauce over the herring and let it brew for several hours. Let's try - if it's too salty, rinse off some of the sauce with boiled water and drain the water.
We place the salad on a dish, placing lettuce leaves under it, in layers, giving it the shape and appearance of a dragon. Between the layers - mayonnaise with garlic (to taste), homemade mayonnaise is tastier.
1st layer - Korean carrots.
2nd layer - boiled eggs, grated on a coarse grater. You can skip this layer, but with it the salad is more tender and holds its shape better. Insert the dragon’s mouth made of red sweet pepper.
3rd layer - herring fillet in soy sauce.
4th layer - grated boiled potatoes. We make a mustache for the dragon from potato ribbons.
5th layer - Korean beets.
6th layer - green peas or chopped walnuts (do not mix). Let it brew for 2-3 hours in a cool place under cling film.
Before serving, we decorate the dragon’s face, paws, and tail. What do you think the teeth are made of? From mayonnaise. You can add fresh cucumber, arrange the plates in the form of scales, or insert them vertically into the dragon along the “ridge” - use your imagination.
Do not add any additional salt!
The salad turns out to be spicy, “fire-breathing”.
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Salad “Pomegranate bracelet”
Ingredients: 1 onion, 2 beets, 2 potatoes, 2 carrots, 200g. Chicken, 2 eggs, 1-2 pomegranates, mayonnaise, salt, pepper, walnuts.
Boil potatoes, eggs, carrots and beets and leave to cool.
Grate all the vegetables on a coarse grater, without mixing, that is, immediately prepare separate plates in order to separate the boiled and grated vegetables.
Cook the chicken fillet until tender, set aside to cool, then cut into small strips or cubes.
Chop the onion very finely and fry using refined oil.
In order to beautifully and correctly lay out the salad, we need a large shallow dish, in the middle of which it is worth placing a glass in advance.
Then you need to start laying out layers of lettuce around the glass, which will allow you to give it the appearance of a bracelet.
Each layer is smeared with mayonnaise
1 layer – boiled and grated potatoes
2nd layer - beets (half of the prepared ones)
3rd layer - grated boiled carrots
4 layer - walnuts
5th layer - chopped chicken (half cooked)
6th layer - fried onion
Layer 7 – eggs
8 layer - chicken
9 layer – beets
After which, take out the glass, generously rub the salad with mayonnaise, and decorate it with pomegranate.
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Salad Monomakh's Cap
To prepare you will need:
3 potatoes;
1 beet;
Hard cheese – 150 grams;
Pork – 300 grams;
3-4 eggs;
Large carrot;
Pomegranate;
Green pea;
A clove of garlic;
Walnuts;
Salt;
Mayonnaise.
Preparation:
Boil the potatoes and beets, cool and grate on a coarse grater, place on different plates.
Peel the carrots and grate them on a fine grater.
Boil the eggs, separate the whites from the yolks. Grate the whites on a coarse grater and the yolks on a fine grater.
Boil the pork and cut into strips.
Grate the cheese on a fine grater.
Chop the nuts, finely chop the garlic and mix with mayonnaise.
Lay out the salad in layers, coating each layer with mayonnaise and adding salt:
Half a potato;
Beet:
Half a carrot;
Half walnuts;
Half meat;
Leftover potatoes;
Yolks;
Half cheese;
Remaining meat;
Carrot.
Lubricate the surface of the salad well with mayonnaise. Sprinkle cheese around the edge. Sprinkle grated protein on the cheese and walnuts on the protein. For decoration, make a crown from a cut out red onion. Garnish the salad with pomegranate seeds and green peas.
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Salad "Herring under a fur coat" with apple
Ingredients:
Salted herring 2 pcs.
Marinade for herring:
Vinegar 6% 2 tbsp. l.
sugar 1 tsp.
salt 1/4 tsp.
cold water 2 tbsp. l.
vegetable oil 2 tbsp. l.
Potatoes 3 pcs.
carrots 2 pcs.
beets 2 pcs.
red onion (sweet) 1/2 pcs.
sweet and sour apple (green) 1 pc.
lemon juice 1 tsp.
mayonnaise
Method of preparation: Peel the herring from skin and bones, remove the thin, abdominal part. Cut the prepared fillet into cubes and place in a ceramic container. Combine all the ingredients for the marinade, pour over the herring, close tightly, and leave to marinate on the table for one hour.
Wash the beets, potatoes and carrots, put them in a steamer: beets on the bottom tier, carrots and large potatoes on the top. Cook for exactly one hour. Cool the vegetables and peel them.
Chop the onion very finely. Peel the apple and remove seeds, cut into cubes, mix with lemon juice.
Place the following layers in a large salad bowl: 1/2 of boiled potatoes on a coarse grater (salt and pepper to taste), pour over mayonnaise. Next, add 1/2 part of the herring (drain the marinade!), sprinkle the herring with 1/2 part of the onion, pour over mayonnaise. The next layer is apples, then potatoes again, pour over mayonnaise, then herring and onions, carrots, pour over mayonnaise. The last layer is beetroot. Decorate to your own taste.
Place the salad in the refrigerator so that the vegetables are thoroughly soaked.
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Salmon under a fur coat salad
Ingredients:
lightly salted salmon
Boiled potatoes
boiled carrots
boiled beets
mayonnaise
Preparation:
Cut all salad ingredients into small cubes.
Place salmon on the bottom, potatoes on it, add a little salt and grease with mayonnaise. The next layer is carrots + mayonnaise, the last layer is beets.
We decorate the top as your imagination dictates, let it sit and soak for a while, and then eat with pleasure.
Herring under a Fur Coat
Ingredients:
herring (preferably fillet) 2 pcs.
potatoes 4 pcs.
beets 1 pc.
carrots 2 pcs.
egg 3 pcs.
mayonnaise 200 g
green onion 50 g
greens (dill, parsley)
salt
pepper
Instructions:
Boil and peel the vegetables. Cut the herring fillet into pieces.
Grate boiled potatoes, carrots, beets and eggs on a coarse grater. Lay out the salad in layers: potatoes, a layer of herring, a layer of green onions, a layer of eggs, a layer of beets, etc. Lay out so that the last layer is beets. Lubricate each layer with mayonnaise.
Place the salad in the refrigerator for 1-2 hours. Decorate the finished salad with herbs on top. Bon appetit!
Royal salad
The Royal salad looks very beautiful on the table, the main thing is to serve it without stirring and only combine all the ingredients at the table.
Compound:
1 small fresh beet
1 large fresh carrot
a quarter of a head of Chinese cabbage – the white part (can be replaced with white cabbage)
0.5 heads of onion
2 fresh potatoes
mayonnaise
salt to taste
vegetable oil for frying potatoes
Preparation:
Royal salad is served in a large salad bowl. Each ingredient is laid out in a heap, and mayonnaise is added to the center. The salad is mixed at the table. Do not stir it before serving, because... It contains fried potatoes, which very quickly turn from crispy to soft.
Wash the carrots, peel and grate on a Korean grater. Wash the beets, peel them and grate them on a Korean grater. Finely chop the Beijing cabbage. Peel the onion and also finely chop it. Peel the potatoes and grate them on a Korean grater. Place the potatoes on a paper towel and dry them well. Pour vegetable oil into the frying pan; as soon as it is hot, spread some of the grated potatoes in a thin layer. Fry the potatoes until golden brown. Do the same with the remaining potatoes. Place the fried potatoes in a separate cup, add a little salt and separate the combined slices with your hands. Place carrots, beets, cabbage, onions, and potatoes in heaps on a serving dish. Sprinkle a little salt on top. Place mayonnaise in the center of the dish.
Monomakh's hat
For 6 servings of holiday salad:
1 beet
1 large carrot
2 - 3 large potatoes
Pomegranate
200-300 g beef, boiled for 2 hours
3 eggs
150 g hard cheese
Walnuts
Mayonnaise
How to make a holiday salad:
Garlic, to taste and optional, pass through a garlic press.
Boil all vegetables (except carrots) and eggs. Grate on a coarse grater into separate plates (set aside a small piece of beetroot for garnish). Finely chop the meat, or better yet, separate it into fibers. Mix mayonnaise with garlic. Lightly salt all ingredients, as dressing with mayonnaise will add saltiness to the salad.
We collect the layers on a dish, coating each with mayonnaise. You can change the sequence depending on your imagination.
Half a potato (set some aside for garnish)
Beet
Portion of carrot
Piece of meat
Sprinkle lightly with pomegranate
Potato
Eggs
Cheese
Meat
Carrot
Instead of coating the layers with mayonnaise, you can put the mayonnaise in a bag, cut off a corner and apply a mayonnaise dot to each layer - this will make your work easier.
Lightly sprinkle with walnuts and apply mayonnaise. Garnish with pomegranate seeds and peas. Place the remaining grated potatoes along the edge of the salad (edge of the “cap”), lightly sprinkle it with walnuts. Decorate the top of the salad with a figurine cut out of beets.
Vegetable salad with prunes.
Beets - 1 pc.
Potatoes-2 pcs.
Dark raisins-100 g
Mayonnaise-200 g
Extra salt - 3 pinches
Korean carrots-250 g
Walnuts-200 g
Prunes-100 g
Main ingredients: Korean carrots, beets, walnuts, raisins, mayonnaise, prunes and potatoes.
Cook the beets until tender.
Cook unpeeled potatoes until tender.
Cool the potatoes, peel and grate them on a coarse grater.
Mix potatoes with raisins, after soaking the raisins for 15 minutes in hot water.
Chop the nuts.
Mix Korean carrots with nuts.
Cool the beets, peel them and grate them on a coarse grater.
Grind the prunes.
Mix chopped prunes with beets.
Place the first layer of potatoes with raisins and grease with mayonnaise.
Spread the second layer of carrots with nuts and also grease with mayonnaise.
And the third, final layer - beets with prunes, and mayonnaise on top. Salad ready.
Herring under a fur coat (gelatin)
potatoes - 2 pcs.
carrots - 1 pc.
beets - 2 medium
onion - 1 pc.
herring - 1 pc.
1 egg
mayonnaise - 150g
1 packet of gelatin
1/3 cup water
salt pepper
Cooking method:
beet
herring with onions
carrot
potato
Garnish with grated egg.
Place in the refrigerator to harden.
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Herring under a fur coat (gelatin) potatoes - 2 pcs. carrots - 1 pc. beets - 2 medium onions - 1 pc. herring - 1 pc. 1 egg mayonnaise - 150g 1 packet of gelatin 1/3 cup of water salt, pepper Method of preparation: Boil the egg, potatoes, beets, and carrots (boil the beets separately). Finely chop the vegetables into cubes; Grate the egg. Finely chop the onion and place in boiling water for 1 minute. Cut the herring into small pieces and mix with onion. Pour water into a small saucepan and add gelatin. Leave to swell for 1 minute, then heat, stirring, until the gelatin dissolves. Cool and mix with mayonnaise. Mix each ingredient - potatoes, carrots, beets, herring with onions - separately with mayonnaise and place in layers in a mold. You can cover the bottom of the mold with film (but even without it, everything holds up just fine), turn the salad over onto a plate (gelatin “holds” the layers together and the salad doesn’t fall apart). Taking into account that the appetizer will be placed on the dish upside down, the layers should be placed in the mold in the following order: beets, herring with onions, carrots, potatoes, Garnish with grated egg. Place in the refrigerator to harden.
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Boil the egg, potatoes, beets, and carrots (cook the beets separately). Finely chop the vegetables into cubes; Grate the egg.
Finely chop the onion and place in boiling water for 1 minute.
Cut the herring into small pieces and mix with onion.
Pour water into a small saucepan and add gelatin. Leave to swell for 1 minute, then heat, stirring, until the gelatin dissolves. Cool and mix with mayonnaise.
Mix each ingredient - potatoes, carrots, beets, herring with onions - separately with mayonnaise and place in layers in a mold.
You can cover the bottom of the mold with film (but even without it, everything holds up just fine), turn the salad over onto a plate (gelatin “holds” the layers together and the salad doesn’t fall apart).
Taking into account that the appetizer will be placed on the dish upside down, the layers should be placed in the mold in this order:
Herring with onions
Carrot 
Garnet bracelet
Garnet bracelet
This salad will not only please the eye, but also delight the taste.
Pomegranate not only decorates the dish, but also gives it lightness and an unusual taste.
We will need: 2 medium potatoes, 2 carrots, 150 grams of boiled chicken breast, 1 beet, half a glass of walnuts, 1 small pomegranate, mayonnaise.
Boil potatoes, carrots and beets, peel and grate. Chop the nuts and mix with the beets. Boil the chicken and chop finely.
We take a large flat dish (like for a pie), put an inverted glass or any other object in the center, so that you end up with a round hole in the middle of the salad.
We place the products on a dish in layers, each of which we grease with mayonnaise.
The order of layers is as follows: potatoes, carrots, chicken, nuts and beets. After this, having coated not only the top but also the sides with an even layer of mayonnaise, we begin to decorate the salad with pomegranate seeds so that it turns out to be completely covered with pomegranates. 
Layered salad with salmon
We will need:
-Onion - ()
Layered salad with salmon
We will need:
-Salt salmon fillet - 300g
-Bow - 1-2pcs
- Boiled egg - 2 pcs
- Boiled carrots - 1 pc.
- Boiled beets - 2 pcs.
-Boiled potatoes - 2 pcs.
-Mayonnaise
-Greenery
Preparation:
*Grate all vegetables on a coarse grater.
*Finely chop the onion.
*Grate the eggs too.
*Place the salad ring on a plate. The bottom of the plate can be greased with a little vegetable oil.
*Place a layer of beets, spread with mayonnaise, put carrots, potatoes, eggs, onions on top.
Lubricate each layer with mayonnaise. (you can add sour cream to mayonnaise, the salad will be even more tender).
*Place salmon (in pieces) on top.
*You can decorate if you wish.
*Put the salad in the refrigerator for 2 hours
*Before serving, carefully remove the ring.
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SALMON UNDER A FUR COAT
INGREDIENTS: lightly salted salmon, red onions, boiled potatoes, boiled carrots, boiled beets, boiled eggs, mayonnaise
Salmon and onion are cut into small pieces (onion - as small as you can). Potatoes, carrots, beets and eggs are grated on a FINE grater. Set aside a couple of yolks and grate separately. The salad is laid out in THIN layers.
1st layer – salmon
2nd – bow
3rd – potatoes
5th – egg
6th - carrots
7th – beets
9th - red fish
10th - bow
11th – potatoes
13th – egg
14th – carrots
15th – beets 
Salad "Hat"
Ingredients:
300 g boiled meat,
1 boiled beet,
3 ()
Salad "Hat"
Ingredients:
300 g boiled meat,
1 boiled beet,
3 boiled eggs,
3 boiled potatoes,
1 boiled carrot,
150 grams of hard cheese,
3 cloves of garlic,
mayonnaise.
For decoration:
1 boiled carrot,
100 grams of walnuts,
greenery.
Preparation:
Finely chop the boiled meat. Grate potatoes, beets, carrots, cheese and eggs separately on a medium grater.
Add garlic to the mayonnaise, passed through a garlic press and mix well.
Place the salad on a flat dish in the shape of a circle, coat each layer with mayonnaise and garlic:
1 layer - beets;
2nd layer - potatoes;
3rd layer - carrots;
4 layer - meat;
5 layer - cheese;
6th layer - eggs.
To decorate the top, sprinkle grated walnuts through a sieve. Make roses from boiled carrots and beets.
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Salad Pomegranate bracelet (New Year's recipes 2013) |
Recipe:
Chicken - 500 g
Onion - 1 pc.
Eggs – 5 pcs.
Potatoes - 500 g
Carrots - 450 g
Beetroot - 450 g
Pomegranate - 1 pc.
Sunflower oil
Corn
Parsley
Preparation:
Boil potatoes, carrots, eggs and beets. Grate all vegetables on a coarse grater. Peel the onion and cut into small cubes. Heat a frying pan with vegetable oil, add onion and fry until golden brown. Boil the chicken fillet then fry it in a frying pan with sunflower oil. Combine chicken with onion and mix thoroughly. Peel the boiled eggs and grate on a coarse grater.
Place the glass on a large flat dish. Around it we place the first layer of grated potatoes, then boiled eggs, carrots, chicken with onions and beets. Grease each layer of salad with mayonnaise.
Place pomegranate seeds on the top layer of the salad and carefully remove the glass.
Decorate the top with boiled carrot flowers, canned corn kernels and parsley sprigs.
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Tatyana Ananyeva Enlightened 31028 3 years ago. Grate the boiled beets on a coarse grater and mix with finely chopped walnuts.
Pasha Vlasenko Master 1278 3 years ago. Place a glass in the middle of a flat dish and place layers around it, coat each with mayonnaise.
Mmm, sausages, and carrots and potatoes - boil a couple of eggs, add peas, mayonnaise and you’ll have Olivier. It’s always like this - there are food leftovers, you start cooking something from them, a vicious circle, which in the end again remain in the refrigerator, you buy a bunch of others to go with them. This mass is also placed in a separate bowl.
Ground dry garlic, freshly ground black pepper, salt, Preparation: Boil beets, carrots and eggs, mayonnaise, potatoes. Leave in a separate bowl.
True, at the family council they decided not to add onions; instead, they increased the amount of garlic, chopped into cloves and beautifully arranged around the perimeter. Salad Mistress, walnuts, carrots - 2-3 medium, Grate the carrots on a coarse grater, raisins - 1 handful, mayonnaise so that the carrots release juice, hard cheese - 200 g, garlic - 2-3 cloves, beets - 1 medium, add raisins and squeeze a little - this is a matter of using your hands.
Larisa Khomenko Guru 4043 3 years ago. By the way, you can additionally decorate the salad with curly cuttings of beets and carrots.
Mayonnaise Boil beets, grate. This salad is one of my favorites. Cut the champignons, fry with finely chopped onion in a small amount of vegetable oil until soft.
Grate the cheese, adding garlic. Believe me, it is very original and tasty. Maybe also like a fur coat, but instead of herring, grate the pickled cucumbers or finely chop them.
BARACK OBAMA, not yet being the PRESIDENT of the USA, was recruited by the KGB under B NELTSIN. In front of the guests, mix everything using forks.
Place layers of mayonnaise in a deep salad bowl, coating the layers with mayonnaise: carrots with raisins, beets with nuts, cheese with garlic, mayonnaise, mayonnaise. Beets with fried chopped nuts, 4: grate the carrots as well, you can let it brew in the refrigerator, 3: grate the potatoes on a coarse grater, grate the beets on a fine grater, add garlic walnuts and mix with mayonnaise, before serving, remove the glass, but you can Don’t do this layer, 2: finely chopped meat, 6: sprinkle with pomegranate seeds, 4.5: you can add meat and nuts again, 5: beets.
Ground dry garlic, freshly ground black salt, 1 onion, 1 clove of garlic, 2 carrots, 2 potatoes, Ingredients: 2 beets, 2 eggs. Chop all the vegetables in a food processor on a fine grater, cut the sausage into small long pieces.
Mariyka Enlightened 24341 3 years ago. I don’t want vinaigrette and herring under a fur coat, but I can’t come up with something either, please tell me. In a deep salad bowl we place the salad in layers: Potatoes, Carrots, garlic passed through a press or ground dry garlic, black pepper, mayonnaise, grated on a coarse grater, black pepper, Beets, Eggs, grated on a coarse grater, mayonnaise, grated on a coarse grater, mayonnaise , Finely chopped onion, grated on a coarse grater, - salt, black pepper, - salt, - salt.
I prefer it because it’s tasty and healthy vegetables. Just take a larger dish.
Raw beets, 200 grams of smoked sausage, 4 forks of cabbage, 1 pack of chips, 1, 2 carrots, mayonnaise, 1 daikon radish.
Potato, carrot, beet salad
A truly delicious dish that will please you with its taste. It will take only 10-15 minutes to prepare, and in order to prepare a salad of carrots and beets you need to take:
1 boiled beet, half a raw carrot and half an apple, 3 tbsp. l. olive oil, green onions (for sprinkling on top), lemon juice, ground black pepper, salt and a pinch of sugar.
Grate the boiled beets (peel off) on a coarse grater, add olive oil and stir. Peel the carrots and apple (remove the seed nest).
Also grate them on a coarse grater.
Mix all the vegetables, season to taste with salt, pepper and a pinch of sugar, sprinkle with lemon juice and put in the refrigerator for half an hour.
Serve sprinkled with chopped green onions.
Beet, carrot and potato salad
A simple and tasty dish for dinner that will delight you not only with taste, but also with a minimum of calories.
To prepare you will need:
1 onion, 4 carrots, 4 small beets, 4 potatoes, 4 pickles, lemon juice, olive oil, salt and black pepper to taste.
Boil beets and carrots in their skins. Boil the potatoes and peel them.
Cut the vegetables into cubes, add a little olive oil, lemon juice, salt and pepper. Mix everything - the beetroot, carrot and potato salad is ready!
Bon appetit.
Read more (:
- fresh carrots,
- fresh cabbage,
- fresh beets,
- fried meat (pork or beef),
- fried potatoes,
- mayonnaise,
Finely chop the cabbage into strips, grate the beets and carrots on a coarse grater, fry the potatoes into strips, fry the meat into cubes or strips.
Place the ingredients in equal piles on a flat dish, and mayonnaise in the center (depending on the size of the piles). Prepare 2 forks and use them to mix the salad in front of your guests.
Bon appetit!
Visitor comments (76)
We call this salad “French”, but the taste will not change, it’s a very tasty salad.
But I advise you not just to “fry” the potatoes, but to grate them finely like Korean carrots, rinse well to remove the starch, dry with napkins and fry a handful at a time in a large amount of oil. The potatoes will turn out crispy and will not turn sour if you just fry them.
And add sour and sweet pomegranate and the taste will be unforgettable.
I don’t stir this salad when I have guests, although many people do this; it’s hard to stir, so I put it on the table already “ready.” And it is very important that all ingredients should be in the same quantity, meat and pomegranate should be less.
You can never have too much of this salad, I highly recommend trying it.
oh, yes, I also grate carrots and beets on a “Korean” grater, in my opinion they are tastier and more beautiful.
And we call this salad “Chfan”, but I don’t even know where we found this name =] the family simply adore it, I prepare it the same way as Svetlana D. that is, grate everything into a small grater, small handfuls in oil, put the meat in the center, and pour a small amount of water over everything on top. hot plant butter (from under potatoes). well, very tasty.
My mom makes this salad, she calls it Kaleidoscope :)
In our family, this salad is also called Kaleidoscope, but I make it lighter, i.e. beets, carrots, cabbage and onions in half rings, and I add garlic to the mayonnaise - try it, it’s very tasty!
I, too, love this salad like a Kaleidoscope, I also cut various greens into small pieces and a little green onion, delicious.
The salad interested me, but the raw beets confuse me. Are you sure you don't need to boil it?
And that's what you call a salad. In my opinion, this is not a salad, but a full-fledged second course.
This is the same as putting meat and potatoes on a plate and placing a vegetable salad next to it. Doesn't it taste the same?
I also prepare this salad, only I add grated cucumber. It’s just delicious!
I’m glad you don’t need to boil the beets, the vegetables have a nice crunch when raw :)
We often make this salad and we call it “French”. Delicious!
In this salad, instead of meat, I put canned fish in oil, and mix the salad about two hours before serving, it also turns out very tasty and unusual.
In Germany, chips are sold in strips; they can also replace fried potatoes. I have already heard at least 5 names of this salad, but the taste has not changed.
And I put walnuts on top of the mayonnaise! Delicious
And we call this salad “Tatar”. I saw that in restaurants they serve it under the name “Goat in the Garden”. I use the same ingredients, except store-bought potato chips in strips; sometimes I fry sausage together with meat or use carbonate.
I season it with sour cream and mayonnaise 50x50.
Yes ja by toze eto salatikom nenazvala!A tolko Salatiwem,golodnym neostanewsja!=)Dumaju dolzno byt o4en vkusno!
I call it “Field of Miracles”, only I put beets and carrots dressed in Korean style, and instead of cabbage I put canned corn, it’s very fresh and beautiful for the holiday table.
And we call this salad Tsvetik-Semitsvetik.
We prefer it not with meat, but with chicken. Add finely chopped garlic and herbs to the mayonnaise, mix and only then put it in the center of the dish. Stir in front of guests, no matter how difficult it may be, because the potatoes will quickly become saturated with vegetable juices and mayonnaise, and will stop crunching.
This salad is always eaten first. It never stays on the table for more than 15 minutes.
If it’s a “Dagestan” salad, then it can’t contain pork on principle: 98% of the inhabitants of Dagestan are Muslims.
One of my favorite salads. The only difference is that I always add pomegranate seeds, raisins and walnuts. (I don’t put them next to each other) The taste is unforgettable. After the guests have admired the salad, I take it to the kitchen and mix it in a deep bowl.
Disperses with a bang.
I also made this salad the other day, according to your recipe, but I added chicken meat and without cabbage, and everything was according to the recipe. I want to say that I was also confused at first by raw beets, but at my own peril and risk I made a salad with them, and not I regretted it, the salad turned out quite tasty. Thanks for the delicious recipe.
When Alla Budnitskaya hosted her culinary programs on the TNT channel, and this was about 10 years ago, she called this salad “For everyone to see”, it was without meat.
Since then we make this salad almost every week, it’s tasty, not annoying, and healthy!
And with meat it’s very satisfying!
It turned out very tasty, but next time I’ll try adding garlic and herbs to the mayonnaise.
My husband and I, when we were dating, and even now, often visit a Moldovan restaurant. They call this salad Kuibyshor. The only thing... it still has green peas. I really like him. I always order it there. I'll have to try it at home :))
Thanks for your efforts! and ideas :)
In our family this salad is called “Rainbow”. But instead of meat I put an apple.
Do they really eat pork in Dagestan?
To be honest, I don’t know exactly what it’s called. But when we went to Dagestan, we ate it there, only with beef. That’s why they called it that. There they call it Kucha.
It’s better, of course, to grate it on a “Korean” grater, but I didn’t have one. But that doesn’t make the taste any worse!
We also call this salad “French”. Very tasty salad!
I definitely add garlic to the mayonnaise, put it through a press and cut the potatoes finely and finely, and then fry them. It turns out crispy.
I’ve been making salad for a long time, but under the name “French”. I always add garlic and pomegranate. But sometimes I rub the beets raw, sometimes I fry them - it turns out more satisfying
We call this salad "Baba Yaga". I add carrots and beets in Korean style, I also add canned corn and peas, and meat, I add boiled chicken breast.
It turns out very tasty.
We also call the salad “French” and, as you can see from the photo above, it doesn’t have enough green color, so I add regular radish (pre-soak in salted water), cut into strips. Walnuts or pine nuts won’t hurt either.
We prepare a similar salad, and it’s called “Dragon”. Place the meat fried with onions in the center, pour ketchup over it, and grated carrots, cabbage and beets around it. Mix right in front of the guests and season with soy sauce rather than mayonnaise.
It turns out, in my opinion, much more useful.
To such a salad it wouldn’t be bad to add some more pomegranate seeds and sautéed onions! It will be even tastier, I confirm from personal experience.
One salad - and so many names! I know it as “Chamomile”, but I tried it in a lighter version - instead of potatoes, chopped herbs - dill, cilantro, parsley, maybe onions, but only green feathers. And with potatoes you actually get a second course.
And I make beets in Korean for salad.
The salad is delicious. Ate at a friend's place.
She called him "Seven Flowers"!
We add horseradish with beets to the mayonnaise, the taste of the salad becomes more interesting, of course in my opinion.
And I put smoked chicken instead of beef
I tried this salad at a restaurant. it was called French and it was also laid out in separate groups. All the ingredients were grated on a fine grater (the potatoes were also fried. There were some sort of crispy worms) and the carrots and beets were boiled.
Guys and girls. Dagestanis don’t know anything about this salad! as many here said, the salad is called “Chafan”, “Cha-fan” or “Cha Phan”.
This is an interpretation of the Asian meat salad prepared by the Vietnamese and Siberian Asians. They were the first to introduce this simple and tasty dish to Siberia.
Remember markets, shuttles. Although before that there were variations that local Koreans and Chinese had heard about.
This was precisely the same Cha-Fan that became incredibly popular in Siberia and is now the main dish at celebrations and holidays.
The Siberians, of course, supplemented it a little with potatoes, but the meaning did not change. Due to the combination of products, the salad is tasty and even healthy, because it is almost raw.
But Dagestan or France have nothing to do with this salad.
I don't understand this salad. Why can’t you mix everything at once and not fool your head? or is it just to make it look pretty, and then take it and mix it.
ja Dagestanka nu pervie viju etot salaaaat.)))))))((
Very tasty and healthy salad. I made this one, we call it “Goat”. Only instead of potatoes we take chopped raw radish.
The meat is placed in the middle, with chopped vegetables around it.
We make a similar salad using Korean pickled carrots, beets and onions but with slightly different seasonings
Dear friends, this salad is truly called “Bonfire” and nothing else. The name is given due to the appearance or method of preparing the salad.
In your case, what explains the name “Baba Yaga” or, moreover, “Goat”? And it was called “Kostroma” because the salad ingredients are mixed in front of the guests. which resembles a blazing fire, which becomes brighter as it stirs and eventually acquires a rich red color.
There is no need to distort the real, authentic name of the salad.
P.S. and the name "Goat" is made from cabbage salad with mayonnaise.
Your salads have different names because they contain different ingredients.
And fresh carrot salad,
fresh cabbage,
fresh beets,
fried meat.
fried potatoes,
mayonnaise
It's called "Bonfire". And you are preparing COMPLETELY DIFFERENT SALADS.
Do not mislead people.
I ate this salad when I lived in Alma Ata. and they served it to us French, under the name. already since 1993, it’s people who come up with their own names over time, but of course there’s no arguing about tastes... but this salad is very filling, those who have eaten it know...
Interesting. Nothing is said about salt or any spices.
Do I need to add them?
svininu v "Dagestan" salat? s kakih eto por, musul’mane edyat svininu?
pust’ luche budet “French”.
a za salad thank you
but I liked the name better - Goat. So I’ll cook it and laugh with the guests.
I’m just thinking: Can the meat be replaced with smoked sausage?
Yes, we also call this salad "French". Very tasty, healthy!
Meat can be replaced with ham or sausage, and you can also add pickles.
maruska494 we call this salad “Goat in the Garden”, and this is motivated by the fact that it contains a lot of fresh vegetables
The salad is super, I really don’t fry the potatoes, I cut the potatoes into strips about 0.7 cm thick and let them cook, cook until a white foam forms (the main thing is not to bring to a boil), drain and immediately rinse with cold water, the potatoes turn out crunchy. and I always cut the meat into cubes and when I put them in the center, I squeeze the garlic onto it, and then I put mayonnaise and mayonnaise (a spoon) on each pile of vegetables
I read all the comments now and smiled at so many names for one salad. Our family also prepares this salad, but we also put fried mushrooms in it. And my mother boils the potatoes in their jackets, and then fries them, and as for the name, we have the recipe I got it under the name “Adidas”, it’s not clear why! And when a friend made it at home, she introduced it to her guests as Spartak. this is how new names are born
Marvelous! My mother prepared this salad, it was delicious, especially the next day. I will definitely make it.
There really are so many names. But I have already witnessed more than once how people will gather around the table and let’s argue without giving in to each other, what is the name of this salad :).
Sometimes I think to myself, how interesting is it actually called?
But then I read lola11’s post and thought, I’ve also had this salad since the early 90s. And the name was exactly “French”. Maybe it's really "French"?
And the majority here speak French. And other names such as seven-colored, royal (another name for the piggy bank 🙂) came later.
Although 888999 wrote something here about the Vietnamese and Siberian Asians and that the real name is Cha-fan, someone above also mentioned Chfan.
The truth is that the salad that came to us in the early 90s required pomegranate seeds, which give it a unique taste.
Our family often prepares this salad for the holidays, and we call it “Lights of Paris.”
Very simple recipe and looks beautiful on the table. And it tastes better the next day, when everything is soaked in mayonnaise and releases its juice.
Thanks for reminding me about this recipe!
Hello! Skazite, a 4to so svekoloj? ee syruju nateratj? what do you need?
Wow, what beautiful names! And we call this salad “Nest”. Always on the holiday table.
I didn’t cook it a couple of times and the guests were disappointed. When they come to us, the first thing they expect from me is that this salad will certainly be there.
I do it like this.
Rub on a Korean grater (on the thinnest one)
fresh carrots
fresh beets
I cut the onion into thin, almost transparent half rings.
I rub it on a Korean grater (medium) and deep-fry the potatoes.
In the same sauce, i.e. deep-frying, I fry the meat cut into thin strips.
All ingredients are ready.
I place them in a circle on a platter in piles of equal size. I put mayonnaise in the middle (like an egg in a nest).
I mix it in front of the guests, right at the table, because this salad is especially tasty as long as the potatoes remain crispy.
The lettuce is usually swept away first.
My friend, who moved to another city for 5 years, often made this salad, but called it “Lights of Paris”. I haven't eaten it since then. Thanks for reminding me - I’ll definitely do it.
We love this salad too! Only earlier, instead of fried potatoes, they put cheese, and it’s also very tasty with cheese! Now I add both cheese and potatoes :) By the way, if you wash the potatoes, although it turns out to be more aesthetically pleasing, it seemed to me less tasty, that is, washed potatoes practically do not complement the taste of the salad
We call this salad “Seven Hills”, or “Rainbow”, the whole family eats it with pleasure, an interesting addition is walnuts, I must try it, thank you
Honestly, we also have our own name for this dish. But the taste does not change from this, and “tasty” at that. It’s beautiful on the table and it’s also nice to eat the next day. And like any housewife, I do it my own way - I try to use red cabbage, I apologize, I have no idea. What is it called correctly, and I add a little garlic without the core to the mayonnaise, well, you know, many people then want to kiss. And the meat is what it is, and I tried the tongue and “cheap” belly buttons, etc. I cook it for almost every event, everyone is happy, and especially me, when I receive my portion of praise, as an amazing hostess
I make the salad a little differently: raw beets, carrots, smoked sausage, fresh herbs, chips and mayonnaise. Try it too, very tasty!
The guests all like it too. And I will definitely try to make this version of the salad too.
hello everyone, I add pine nuts to this salad, try it, it’s very tasty
I love this salad) My very, very favorite) We also call it “French”))) Only I like it when I grate the potatoes and fry them in a large amount of oil like ipsas. Delicious!
Yes, there is also a similar salad) many people confuse them, it’s called “Flower”, it has boiled and grated potatoes, and instead of meat there are fish sprats, and green peas are added))) Also delicious)
I’ve been preparing a similar salad for probably 15 years now (we generally call it “Snow White and the Seven Dwarfs”, because there are 8 components of the salad). For those who have doubts about raw beets, I can advise replacing them with boiled ones. The taste is much more delicate.
But not every stomach can handle raw beets.
This is one of my favorite salads. my mother has been preparing it for my birthday since I was 7 years old (now I’m 25). Once I accidentally ordered it in a restaurant, I liked the name “Goat in the Garden”, I was very surprised.
I think this name is quite suitable for the content of the salad)) Now that’s the only way I call it.
Very tasty salad, thanks to the Dagestanis.
In my opinion, I already wrote here that we brought this recipe from Dagestan. Therefore, we began to call it Dagestan, but beef was used there (and we began to use pork). And it really has a lot of names))) But the very first name of this salad was "IN EVERYONE'S VIEW". Yes, I also grate vegetables on a Korean grater! It's just that at the time of sending this salad the grater broke, I had to use a regular one! But believe me, the taste has not changed from this! Thanks to everyone for the additions and good reviews.
And I want to offer another version of the salad, which I make very often)))
It doesn't have a name (I don't).
so: put it on a dish, as in this salad, in piles:
1. French fries
2. young cabbage
3. Korean carrots
4. green onions
5. fried pork (thin strips) I usually fry it in lard over high heat in a casserole (a cast iron frying pan is also suitable) I fry a lot))))) the meat is just so tasty)))) by the time it comes to the salad - so much meat is eaten ) my family loves it, and so do I))
Next, place No. 6 pomegranate seeds in the center.
Pour in mayonnaise and stir before use. The salad is very tasty and filling!
This is my number 1 salad. I can’t drag my husband away from it.
If there are any ingredients left, I’ll definitely make more the next day. Bon Appetit everyone.
You can add chips instead of fried potatoes. We do this, although in a slightly different salad, but we still go (holy cucumbers, holy tomatoes, carrots, green onions, ham, chips, mayonnaise - Chamomile salad)
I am very grateful for this recipe, I was looking for a vegetable salad with beets to improve my health. I just replaced the meat with fresh cucumbers. I was surprised that usually my digestive system, which is indignant and hurts when I eat a lot of fresh cabbage, was completely happy without any consequences))) Thank you very much for the recipe, and I liked the name “Bonfire” better, because when stirring, the play of colors It really reminds me of a fire)))
I make a similar salad, only it’s called “Rainbow”. All ingredients are laid out in segments on a dish: beets, carrots, meat, French fries, green peas, onions and mayonnaise.
All ingredients are cut and grated as for a Korean salad - into thin strips. Boil the beets, peel and grate, grate the carrots and onions and fry in vegetable oil. After frying, place the carrots and onions so that excess oil drips off.
The meat is beef, cut into thin strips and fried in oil with the addition of only salt and pepper. The potatoes are grated raw, washed thoroughly in running cold water to get rid of excess starch and deep-fried. For green peas, I take a small jar of Bonduelle.
All ingredients are laid out on a dish in segments and put mayonnaise in the middle. You need to mix the salad on the table, but it’s okay if you mix this salad before serving, the main thing is not to do it in advance, because... the potatoes will begin to absorb juice from vegetables, oil, mayonnaise, and will not be as crispy.
This salad is very tasty, quick and economical! especially if guests show up unexpectedly! We call it “Goat in the Garden”))) I just add a handful of green peas, and instead of fried potatoes, Lay’s chips!
I mix it when I serve it! Guests are always delighted!
We really liked the salad, although it was made with chicken. I think it would be even tastier with beef.
Now it will be one of my favorite salads:) Fast, tasty. Thank you!
Very tasty salad! Just to avoid frying the potatoes, I add DaFree potato chips and fried minced meat.
Very tasty salad. At school, while still at work, they were preparing something called “French”.
Salad recipe:
1. Boil carrots, beets, potatoes in their skins until tender, peel.
2. Cut all vegetables and cheese into small cubes.
3. Mix vegetables with ½ portion of cheese, add salt, season with mayonnaise, and transfer to a plate.
4. Decorate the salad with pieces of the remaining cheese.
Recipe information:
Number of servings: 4.
Cooking time: 40 minutes.
Calorie content: 185.04 kcal. (proteins – 4.96; fats – 14.92; carbohydrates – 7.92)
Recipe rating:
Ingredients:
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Salad with chicken and beets (made in layers)
I tried to make a layered salad for the first time. I used to stare at such recipes and lament that I didn’t have special molds.
And then suddenly the idea came to me that you could make such molds yourself by cutting off the middle of plastic cans and bottles.
As a result, I don’t have any molds anymore, so I decided to make this beautiful square puff salad with beets, chicken, eggs, cheese and potatoes.
The salad turns out very tender, tasty, satisfying and most importantly beautiful. I used a heart when decorating it, so this beet salad is suitable for Valentine's Day or February 23rd. Well, for any other holiday, of course.
Also if you are looking for birthday salad recipes. then you can safely include this salad in your menu; your guests will be delighted with the taste of the salad and with you, as the hostess of the house.
To prepare this layered holiday salad I needed:
chicken breast - one piece
one onion
one large potato
one medium beet (or two small)
two boiled eggs
50 grams of hard cheese
some chopped nuts for decoration
lemon juice from half a lemon
mayonnaise, salt, sugar
Recipe for a delicious puff salad with chicken, beets, cheese, potatoes, eggs
So, how to make a delicious salad from beets, chicken and other ingredients so that it turns out both tasty and beautiful.
At the very beginning, I pickled the onions. I did this for the first time and I really liked it, now I will often use this onion in salads.
Weekdays for many people are monotonous and monotonous. Most often this happens in late autumn or snowless winter, when everything around is dull and gloomy, and there is an insane lack of not only sunlight, but also bright colors, rich smells, pleasant sensations and unexpected surprises. Much of this will be corrected by the appearance of a new dish on a long-tired menu, albeit prepared from ordinary products, but decorated in an interesting and festive way.
So, serving a vegetable salad of boiled beets, carrots and potatoes for a weekday dinner can end it on a more positive note than it may have started.
Taste Info Vegetable salads
Ingredients
- beets – 1 pc.,
- carrots – 1 pc.,
- potatoes (small size) – 5-6 pcs.,
- white cabbage – 150 grams,
- chicken eggs – 2 pcs.,
- garlic – 2 cloves,
- green beans - for decoration,
- mayonnaise - for salad dressing.
How to make a simple salad of boiled beets, potatoes and carrots
Beets, carrots, potatoes, green beans and eggs should be boiled in advance until tender and cooled completely. All vegetables except beans should be cooked in their skins and separately from each other.
Peel the beets and grate them on a coarse grater.
Mix it with a small amount of mayonnaise, garlic squeezed through a garlic press and place in the salad bowl as the first layer.
Remove the skin from boiled potatoes in their skins and grate them in the same way as beets.
Season with mayonnaise and carefully place a second layer on top of the beets.
Remove the outer hard leaves from white cabbage and cut it into small cubes.
Combine them with mayonnaise and form a third layer - cabbage layer.
Peel the boiled carrots and grate coarsely.
Spread it in an even layer on top of the cabbage, not forgetting to season it with mayonnaise first.
If desired, the carrot layer can be seasoned with crushed garlic.
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Peel hard-boiled eggs, grate and mix with a small amount of mayonnaise.
Place the eggs on top of the carrots as a finishing layer.
Garnish the top of the salad with bright green green beans and leave to set for 1-2 hours.
A simple layered salad with beets, carrots, potatoes, onions, mayonnaise and egg. Because of the recognizable set of ingredients, the dish is also called herring under a fur coat, but without fish. The actual cooking process itself takes no more than 30 minutes; more time is spent on cooking vegetables and soaking (aging) the finished salad in the refrigerator.
Ingredients:
- potatoes – 1-2 pieces (medium);
- carrots – 1-2 pieces;
- beets - 1 piece;
- chicken egg - 1 piece;
- onion - quarter of a medium onion;
- garlic – 1-2 cloves;
- mayonnaise (sour cream 20% fat) – 100 grams;
- salt - to taste.
The proportions of ingredients can be changed at your discretion, especially for onions, garlic and mayonnaise.
Beet, carrot and potato salad recipe
1. Boil potatoes, carrots, beets and eggs until tender, then cool to room temperature and peel. Grate beets, potatoes, carrots and eggs on a coarse grater, onions on a very fine grater.
2. Place potatoes at the bottom of a deep salad bowl (bowl). Lightly salt, add a quarter of mayonnaise or sour cream in an even layer, then sprinkle with finely grated onion.
3. Place carrots in the next layer. Add salt. Grease with a quarter of mayonnaise. Add squeezed garlic.
4. Place the beets. Grease generously with the remaining mayonnaise.
5. Sprinkle grated egg on top.
6. Place the prepared salad in the refrigerator for at least 2 hours to soak, preferably for 8-12 hours.
