Layered salad with Korean carrots
4 servings
30 minutes
Layered salad with Korean carrots is a bright and rich dish that combines contrasting flavors and textures. It features the softness of potatoes, the sweet earthiness of beets, the tenderness of beef, and the spiciness of Korean carrots. The salad has a pronounced taste thanks to mayonnaise that binds the ingredients together into a harmonious composition. Its origin is linked to the popularity of layered salads in European cuisine that allow each layer to unfold in its own way. This dish is perfect for festive tables as it not only pleases the eye with its impressive layered appearance but also surprises guests with a richness of flavor nuances. Serving it on a wide platter emphasizes its status as a communal dish, while a sprig of parsley adds freshness and completeness to this gastronomic masterpiece.
1
Boil the potatoes in their skins and grate them on a coarse grater. Also, boil the beets and cut them into thin strips. Boil the beef and cut it into small cubes.
- Potato: 300 g
- Beet: 300 g
- Beef: 300 g
2
The salad is layered in a wide serving bowl. Start with a 1.5–2 cm layer of grated potatoes at the bottom, then spread mayonnaise on top. Next, add a layer of boiled beets of the same thickness, and again spread mayonnaise on top. The third layer is beef covered with mayonnaise, and the fourth layer is Korean-style carrots. Also cover the salad with mayonnaise on top and smooth it out with a spoon. You can decorate the salad with a sprig of parsley.
- Potato: 300 g
- Beet: 300 g
- Beef: 300 g
- Korean style carrots: 200 g
- Mayonnaise: to taste
- Parsley: to taste