Festive Parisian Beet Salad

A bright and tasty salad for a festive feast. The salad looks very beautiful on the table and immediately attracts the attention of guests. It doesn’t have to be mixed; each sector is a ready-made snack seasoned with mayonnaise. This salad tastes like a vinaigrette. In different variations, this salad is prepared with the addition of other products, for example, boiled meat, sausage, peas or corn. Beets, like carrots, do not need to be boiled.
cook time: 1h
Liam Carson
Festive Parisian Beet Salad

Nutrition Facts (per serving)

156
Calories
13g
Fat
9g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Salt 0.5 tsp
Potato 300 g
Beet 300 g
Carrot 200 g
White cabbage 200 g
Vegetable oil 3 tbsp
Mayonnaise 200 g
Basil 10 leaf
Black Eyed Peas 200 g

Recipe instructions

Step 1

Step 1
We take the required amount of products for the salad according to the list and prepare them — wash and peel the vegetables.

Step 2

Step 2
Place the peeled beets in a pan of water and set to cook on the stove. If the beets are young, as in this case, 30 minutes is enough for them to be ready.

Step 3

Step 3
Cut the green beans into pieces and place in a saucepan.

Step 4

Step 4
Fill the green beans with water, add a little salt, bring to a boil and cook for 5 minutes.

Step 5

Step 5
Drain the water from the boiled green beans and transfer it to a bowl to cool.

Step 6

Step 6
Cut the potatoes into small strips.

Step 7

Step 7
Place the chopped potatoes in vegetable oil heated in a frying pan and fry over high heat, stirring constantly.

Step 8

Step 8
After 5 minutes, add salt to the potatoes and fry for another 5 minutes.

Step 9

Step 9
After 5 minutes, squeeze the garlic into the potatoes through a press, stir and remove the pan from the heat.

Step 10

Step 10
Transfer the potatoes fried with garlic from the frying pan to a plate.

Step 11

Step 11
After half an hour, remove the pan with the beets from the heat, drain the boiling water and cool it under cold water.

Step 12

Step 12
While the beets are cooling, grate the carrots on a fine grater.

Step 13

Step 13
Season grated carrots with 2 tbsp. l. mayonnaise, mix.

Step 14

Step 14
Finely chop the cabbage with a knife.

Step 15

Step 15
Lightly salt the chopped cabbage, a pinch of salt is enough, and knead it with your hands.

Step 16

Step 16
Season chopped cabbage, like carrots, with mayonnaise.

Step 17

Step 17
We also season boiled green beans with mayonnaise.

Step 18

Step 18
Grate the cooled beets on a coarse grater.

Step 19

Step 19
Season the grated beets with mayonnaise.

Step 20

Step 20
Letʼs start preparing the salad. Place a mound of fried potatoes in the center of a large flat dish.

Step 21

Step 21
Carefully lay out the prepared ingredients in sectors around the potatoes, forming them into mounds.

Step 22

Step 22
We lay out identical slides symmetrically, one opposite the other.

Step 23

Step 23
Decorate the formed salad with basil leaves and serve immediately. Before eating, the salad can be mixed, but you can take a little from each sector and mix it in the plate.

Additional rubrics

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