Juicy layered salad with beetroot, potatoes and pancakes

Juicy layered salad with beetroot

Portions: 6 persons | Preparation time: 185 minutes

A quite festive layered salad with boiled vegetables, eggs and pickles. The visually beautiful topping made of beetroot pancakes makes this an eye-catcher. Potatoes, carrots and beetroot form wonderful layers together with crunchy pickles and tender eggs and complement each other well in terms of taste.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Juicy layered salad with beetroot
Juicy layered salad with beetroot

Portions: 6 persons | Preparation: 185 minutes

A quite festive layered salad with boiled vegetables, eggs and pickles. The visually beautiful topping made of beetroot pancakes makes this an eye-catcher. Potatoes, carrots and beetroot form wonderful layers together with crunchy pickles and tender eggs and complement each other well in terms of taste.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Winter | Region: Eastern Europe, Europe | Preparation: Cook | Menu: Salads | Cuisine: Bulgarian recipes

Ingredients

Salad

  • 4 eggs
  • 3 potatoes
  • 2 carrots
  • 2 scoops of beetroot
  • 200-250 g pickles
  • ½ red onion
  • 100 g mayonnaise, light
  • Garlic powder, to taste

Pancakes

  • 1 Egg
  • 50 g beetroot, grated
  • 160 ml milk
  • 2 tbsp oil
  • 100 g flour
  • Salt, to taste
  • parsley, or dill, for topping

Filling for pancakes

  • 65 g cheese, grated
  • 2 balls beetroot, grated
  • 1 tbsp mayonnaise, light
  • Garlic powder, to taste
  • Sesame, optional

Instructions

Layer the salad

  1. Cook the vegetables and eggs.
  2. Let cool slightly and peel.
  3. Cut the onion into fine cubes.
  4. Grate the vegetables and eggs separately.
  5. Cut the gherkins into cubes.
  6. Mayonnaise with Mix the garlic powder in a small bowl.
  7. Place a ring of salad on a large flat plate.
  8. Scatter the potatoes as the bottom layer and press flat.
  9. Spread with mayonnaise.
  10. Sprinkle onions on top.
  11. Drop with pickles.
  12. Lay out another layer of carrots.
  13. Spray with mayonnaise.
  14. Followed by eggs, also brush them with mayonnaise.
  15. Lay beetroots as the last layer and brush them with mayonnaise as well.

Make the pancakes

  1. The grated red one Using a hand blender, puree the beetroot and one egg.
  2. Add milk, flour, oil and salt to taste.
  3. Mix everything together until you get a smooth pancake batter.
  4. Heat a pan with a little oil and fry 3 pancakes.
  5. For the pan Cake filling: Place the grated beets and cheese in a bowl.
  6. Season with salt and mix in the garlic and mayonnaise.
  7. Spread the filling evenly over the pancakes, sprinkle with toasted sesame seeds if you like and roll them up.
  8. Cut the pancake rolls into equal pieces Cut through.
  9. Place the pancake rolls, which look like “roses”, on the layered lettuce.
  10. Let the layered lettuce sit in the fridge for at least 2 hours or overnight.
  11. Garnish the salad with parsley or dill and serve.

Utensils

  • pot
  • knife
  • cutting board
  • salad ring
  • large plate
  • spoon
  • hand blender
  • mixing cup
  • grater
  • laddle
  • pan
  • spatula