Salad in “layers” for festive tables.

It’s a really delicious salad! It is like a cake, with lots of colors and flavors ! Tasty and impressive!

Ingredients:

4 medium potatoes
4 beetroots
4 medium carrots
5 eggs
1 cup of mayonnaise
2-3 fresh onions
little dill
1 clove of garlic
1 tsp. vinegar
1 lemon
olive oil
Salt – Pepper

How to do:

Boil, peel and rub potatoes on a coarse grater. Add the chopped green onion, a little lemon, a little olive oil and salt and pepper. Leave them to cool.
Boil, peel and rub beetrootson the coarse grater. Add the smashed garlic, vinegar, oil and a little salt and pepper. Leave them to cool.
Boil, peel and rub carrotson a coarse grater. Add the juice from half a lemon, a little olive oil and salt and pepper. Leave them cool.
Boil eggs tightly, peel them and separate the yolks from the whites. Rub them on a coarse grater and place them in separate bowls.
In a form where you can turn inside out, we start to put the ingredients in layers in the following order:

SALT, PEPPER, DILL, EGG YOLKS and WHITES.

After that, a thin layer of MAYONNAISE.

Add CARROTS, draining the liquid well.

After that, a thin layer of MATONNAISE.

Add BEETROOTS, draining the liquid well.

After that, a thin layer of MAYONNAISE.

Put POTATOES, draining the liquid well.

Place it in the fridge for at least 1 hour , then turn it upside down to a platter and serve.

Tips:

* Mayonnaise maybe you need more, depending on how thick you make each layer. Therefore it is good to have a little more than one cup says the recipe, whether you need it.

* Be careful with the salting in ingredients, because there will be mayonnaise in the salad, which is salty.

* If you think that it is time-consuming (because it is), boil all ingredients on one day and the next day put the oil / lemon / etc and make your salad.

Salad in “layers” for festive tables.

It’s a really delicious salad! It is like a cake, with lots of colors and flavors ! Tasty and impressive!

Ingredients:

4 medium potatoes

4 beetroots

4 medium carrots

5 eggs

1 cup of mayonnaise

2-3 fresh onions

little dill

1 clove of garlic

1 tsp. vinegar

1 lemon

olive oil

Salt – Pepper

How to do:

Boil, peel and rub potatoes on a coarse grater. Add the chopped green onion, a little lemon, a little olive oil and salt and pepper. Leave them to cool.

Boil, peel and rub beetrootson the coarse grater. Add the smashed garlic, vinegar, oil and a little salt and pepper. Leave them to cool.

Boil, peel and rub carrotson a coarse grater. Add the juice from half a lemon, a little olive oil and salt and pepper. Leave them cool.

Boil eggs tightly, peel them and separate the yolks from the whites. Rub them on a coarse grater and place them in separate bowls.

In a form where you can turn inside out, we start to put the ingredients in layers in the following order:

SALT, PEPPER, DILL, EGG YOLKS and WHITES.

After that, a thin layer of MAYONNAISE.

Add CARROTS, draining the liquid well.

After that, a thin layer of MATONNAISE.

Add BEETROOTS, draining the liquid well.

After that, a thin layer of MAYONNAISE.

Put POTATOES, draining the liquid well.

Place it in the fridge for at least 1 hour , then turn it upside down to a platter and serve.

Tips:

* Mayonnaise maybe you need more, depending on how thick you make each layer. Therefore it is good to have a little more than one cup says the recipe, whether you need it.

* Be careful with the salting in ingredients, because there will be mayonnaise in the salad, which is salty.

* If you think that it is time-consuming (because it is), boil all ingredients on one day and the next day put the oil / lemon / etc and make your salad.