Layered salad with beef and beetroot
2 servings
125 minutes
Layered salad with beef and beetroot is a refined combination of flavors and textures created for gourmets who appreciate richness and balance. Beef adds depth to the dish, while beetroot brings a sweet freshness. Potatoes and carrots add tenderness, and nuts provide a light crunch. The dressing made from sour cream, garlic, and walnuts enriches the flavor, while finely chopped greens add fresh notes. The history of this salad may trace back to the tradition of layered dishes popular in Russian cuisine, where each ingredient unfolds gradually. It is perfect for festive gatherings or cozy family dinners.
1
Prepare all the ingredients. Cut the beef into cubes. Grate the carrot, beetroot, potato, and egg whites on a coarse grater. Chop the yolks finely. Chop the greens finely.
- Beef: 300 g
- Carrot: 1 piece
- Beet: 1 piece
- Potato: 3 pieces
- Chicken egg: 3 pieces
- Green: 1 bunch
2
Prepare the dressing for the salad. Add garlic, pressed through a garlic press, ground walnuts, and salt to taste to the sour cream. Divide all ingredients into two parts and layer them. Spread dressing on each layer. The layers can be in any order. But the most important thing is to have protein on top.
- Sour cream 15%: 350 g
- Garlic: 2 cloves
- Crushed walnuts: 150 g
- Salt: to taste