Salad has become an integral part of the festive table. It is an excellent appetizer that can well diversify the menu of any feast. The main thing is to make salads diversified to please every guest. For example, it is necessary to prepare for the holiday not only meat versions of salads, but also vegetable, layered, with sourness and with sweet flavor notes.
One of the successful salads for the holiday table is a salad with beets, eggs, prunes and green peas. This dish perfectly combines all the ingredients, creating an unusual flavor.
Eggs make the dish more hearty
.
To the egg layer, you can add boiled chicken breast. Then the salad will become even more nutritious.
It is important to choose soft dried prunes as prunes. If the prunes are too hard, it is worth soaking them in hot water in advance.
Let’s tell you how to prepare a delicious holiday salad with beets, which can be stored in the refrigerator for up to 7 days.
Ingredients:
- Boiled beets – 4 pcs;
- Walnuts – 100 g;
- Prunes – 150 g;
- Cheese – 150 g;
- Eggs – 6 pcs;
- Fresh-frozen peas – 100 g;
- Mayonnaise;
- Salt.
Preparation of the salad:
Grate the cooked beets on a coarse grater. Chop finely prunes and walnuts.
Salt and pepper the beet, ½ of it is put in a mold with a diameter of 20 cm. Lubricate the beet layer with mayonnaise
. Grate hard-boiled eggs on a coarse grater and put them on the next layer, cover with mayonnaise net. On the layer of eggs put prunes, grate cheese on the prune layer.
Put on the cheese layer thawed peas
.
It can be replaced with canned peas. We smear the layer of peas with mayonnaise.
We finish the salad with a layer of beets, cover it with food film and leave it in the refrigerator for 8 hours.
Before serving, cover the top of the salad with mayonnaise and sprinkle with walnuts.
It turns out beet salad without meat, but hearty and tasty. This is a good option of salad for a festive table.
