Salad with chicken, walnuts and pomegranate seeds

First, all vegetables and chicken meat need to be boiled, except for beets.

Grind the beetroot with a blender and squeeze out the juice. We don't need anything else.

Once all the products have cooled, peel them and grate them.

Chop the onion finely and marinate it in vinegar and black pepper.

Grind the walnuts with a blender.

Layer the salad on plastic wrap.

Arrange the potatoes in a rectangle. Press down well, salt, and spread with mayonnaise. Make sure the edges of the potatoes are even. Place the other layers slightly away from the edge. On top of the potatoes, add chopped boiled chicken fillet. Then a layer of pickled onions. The next layer is grated eggs (use 3 eggs). Then add crushed nuts. Spread mayonnaise on each layer. Finally, top with pomegranate seeds.

Carefully roll into a log and wrap in one layer of cling film (the film helps while rolling; you push the film aside when rolling and then wrap the log with the film for one turn to hold its shape, and after it sits in the fridge, you remove it). Place in the refrigerator.

Remove from the film, place seam side down on a plate, and coat with mayonnaise on all sides. Separate the remaining eggs into whites and yolks. Grate the whites and pour half with beet juice for coloring pink. Let it sit for 15 minutes and strain to remove excess liquid. Use the other half of the whites to sprinkle the sides of the popper. With the colored whites, create diagonal stripes on both sides of the popper. Then sprinkle finely chopped green onions and dill in two stripes. Next, add 2 stripes of grated yolk. And in the middle, place the colored grated white. Cut circles or triangles from vegetables like carrots, cucumbers, etc., and decorate the salad like scattered confetti (you can sprinkle with pomegranate seeds, green peas, corn kernels).