Layered beetroot salad with eggs, carrots and peas
Ingredients
- 2 beets
- 2 carrots
- 5 eggs
- 3-4 pickled cucumbers
- 240 g peas, canned
- 5-6 tablespoons mayonnaise
- salt, to taste
Utensils
- pan
- grater
- knife
- cutting board
- salad bowl
Instructions
- Beetroot about 2 hours, carrots about 30 minutes in the boiling water until the vegetables are soft.
- As soon as the vegetables are done, remove from the water.
- Boil the eggs until hard.
- Beetroot, carrots and eggs Allow to cool and peel.
- Roughly grate the vegetables and eggs separately.
- Cut the gherkins into fine strips or cubes and squeeze them out lightly.
- For serving, set aside 2 tablespoons each of beetroot, carrot and eggs.
- Half of all Place ingredients in a deep salad bowl in the following order: cucumber, eggs, carrots, beetroot, mayonnaise, peas.
- Then repeat the layers in the same order.
- Garnish the finished beetroot salad with the vegetable strips, eggs and mayonnaise.
It is best to place the layered salad in the fridge for a few hours to set.
