Ingredients
●
Salt
0.5 tsp
and ground pepper
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Step by step
Step 1
Wash the chicken well, cut it into cubes, and fry gently in a little oil.
Once lightly browned, season with a pinch of salt and pepper.
Step 2
Carefully peel the pomegranate and collect the seeds in a dish.
Step 3
Boil the potatoes and beets, then peel and cool them thoroughly.
Step 4
Grate the beetroot coarsely, add the chopped walnuts and half a teaspoon of salt, then mix well.
Step 5
Begin assembling the salad by placing a glass in the center of a dish and arranging the grated potatoes around it as shown. Coat generously with mayonnaise.
Step 6
Layer the seasoned chicken over the potatoes.
Step 7
Spread the beetroot and walnut mixture evenly, shaping it into a circular form.
Step 8
Apply a layer of mayonnaise over this mixture.
Step 9
Gently sprinkle the pomegranate seeds over the mayonnaise, covering the entire salad surface.
Step 10
Carefully remove the glass from the center and serve the salad as is, or add a touch of greenery in the center for decoration.
Enjoy your meal!
Quantity:
1 kg
(1)
Prep time:
30 min
Difficulty:
intermediate
Ready in:
120 min
Publish date:
