Kaleidoscope salad with meat and pomegranate seeds
4 servings
30 minutes
The 'Kaleidoscope' salad is a bright and unusual dish that combines a wealth of flavors and textures. Its name speaks for itself: on the plate comes to life a palette of colors made from juicy beets, crunchy carrots, tender meat, fresh cabbage, and golden potatoes. The finishing touch is the ruby-red pomegranate seeds that add a subtle tang and freshness to the dish. This salad is perfect for both festive tables and family dinners, delighting guests not only with its taste but also with its impressive presentation. European culinary traditions offer us recipes that blend simplicity and sophistication, and 'Kaleidoscope' is one of them. It harmonizes beautifully with meat and vegetable dishes while a light mayonnaise sauce unites all components into a single gastronomic masterpiece.
1
Cut the meat into strips, add spices and salt to taste. Fry in vegetable oil until cooked.
- Pork: 200 g
- Spices: to taste
- Salt: to taste
- Vegetable oil: 4 tablespoons
2
Cut the potatoes into sticks, lightly salt, and fry in vegetable oil until cooked.
- Potato: 300 g
- Salt: to taste
- Vegetable oil: 4 tablespoons
3
Grate the carrot.
- Carrot: 250 g
4
Boil the beetroot and grate it.
- Beetroot: 300 g
5
Chop the cabbage finely, add a little salt and pepper.
- White cabbage: 150 g
- Salt: to taste
- Spices: to taste
6
Peel the pomegranate and separate the seeds.
- Pomegranates: 1 piece
7
Chop the greens finely.
- Fresh herbs: 40 g
8
Cut the fried potatoes into small cubes.
- Potato: 300 g
9
Cut the meat into cubes separately.
- Pork: 200 g
10
Arrange beets, carrots, greens, meat, cabbage, and potatoes in a circle on a plate, placing pomegranate seeds in the center.
- Beetroot: 300 g
- Carrot: 250 g
- Fresh herbs: 40 g
- Pork: 200 g
- White cabbage: 150 g
- Potato: 300 g
- Pomegranates: 1 piece
11
Add mayonnaise and mix when serving on the table.
- Mayonnaise: 100 g
