Juicy layered salad with beetroot, potatoes and pancakes
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
Utensils
- pot
- knife
- cutting board
- salad ring
- large plate
- spoon
- hand blender
- mixing cup
- grater
- laddle
- pan
- spatula
Instructions
Layer the salad
- Cook the vegetables and eggs.
- Let cool slightly and peel.
- Cut the onion into fine cubes.
- Grate the vegetables and eggs separately.
- Cut the gherkins into cubes.
- Mayonnaise with Mix the garlic powder in a small bowl.
- Place a ring of salad on a large flat plate.
- Scatter the potatoes as the bottom layer and press flat.
- Spread with mayonnaise.
- Sprinkle onions on top.
- Drop with pickles.
- Lay out another layer of carrots.
- Spray with mayonnaise.
- Followed by eggs, also brush them with mayonnaise.
- Lay beetroots as the last layer and brush them with mayonnaise as well.
Make the pancakes
- The grated red one Using a hand blender, puree the beetroot and one egg.
- Add milk, flour, oil and salt to taste.
- Mix everything together until you get a smooth pancake batter.
- Heat a pan with a little oil and fry 3 pancakes.
- For the pan Cake filling: Place the grated beets and cheese in a bowl.
- Season with salt and mix in the garlic and mayonnaise.
- Spread the filling evenly over the pancakes, sprinkle with toasted sesame seeds if you like and roll them up.
- Cut the pancake rolls into equal pieces Cut through.
- Place the pancake rolls, which look like “roses”, on the layered lettuce.
- Let the layered lettuce sit in the fridge for at least 2 hours or overnight.
- Garnish the salad with parsley or dill and serve.
