Pomegranate salad with beetroot and potatoes
Ingredients
- 3-5 potatoes
- 1-2 carrots
- 2-3 beets
- 3 eggs
- 150 g cheese
- 2 pomegranates
- mayonnaise, to taste
Utensils
- pan
- knife
- grater
- plate
- glass
Instructions
- Place the vegetables and eggs in a large saucepan, pour water over them and bring to the boil.
- Cook the potatoes and carrots until tender, about 20-30 minutes depending on their size.
- Then remove and let cool.
- Prepare the beetroot for about 2 hours and the eggs for 10 minutes.
- Remove from the heat and allow to cool.
- Peel the whole thing.
- Roughly grate the vegetables, eggs and cheese separately.
- Cut the pomegranates open and remove the seeds.
- Prepare a plate, place a glass in the centre.
- Place a layer of potatoes evenly around the glass, spread with mayonnaise.
- Next arrange the layers of grated carrots, eggs, cheese, beetroot.
- Cover each layer with mayonnaise .
- Plant the top and sides of the finished salad with pomegranate seeds.
- Then carefully remove the glass.
- Keep the pomegranate salad in the fridge until ready to serve.
Alternatively, already cooked beets can be used.
