- 2 potatoes
- 2 beets
- 2 carrots
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 hard-boiled eggs, peeled
- salt and ground black pepper to taste
- 1/4 cup walnuts, or to taste
- 1 1/2 cups cubed cooked chicken
- 3/4 cup mayonnaise, divided, or to taste
- 1 pomegranate, seeds only, or more to taste
- Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
- Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
- Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
- Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.
05/02/2018
recipepes.com
Russian Chicken and Beet Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
