Pomegranate Salad Bracelet with beef

A real decoration for any festive table! The more tightly you lay the pomegranate seeds to each other, the more beautiful the salad will look. It's not a quick thing, especially if you have a large salad for 6-8 servings, but the result is worth it.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

150

Potatoes

Carrots

Beetroot

Garnet

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 24 % 5 g

Carbohydrates 52 % 11 g

102 kcal

GI: 73 / 0 / 27

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make a Pomegranate Salad bracelet with beef? Prepare the ingredients. Pre-boil the beef in salted water until tender. Cool it. Boil potatoes, beets and carrots in the peel until tender.
Step 2:
Cut the meat into small pieces.
Step 3:
Grate potatoes and carrots on a coarse grater.
Step 4:
Disassemble the pomegranate into seeds.
Step 5:
Grate the beetroot as well.
Step 6:
In the middle of the dish on which we will serve the salad, put a glass. Place the grated potatoes in an even layer around the glass and pour mayonnaise on top.
Step 7:
Next, lay out the carrots and also pour mayonnaise.
Step 8:
Then lay out a layer of boiled beef.
Step 9:
Then lay the beets.
Step 10:
Spread a layer of mayonnaise on beets with a spoon over the entire surface.
Step 11:
And finally decorate the salad with pomegranate seeds, trying to stack the seeds as tightly as possible to each other.
Step 12:
Put the salad in the refrigerator for 2 hours for impregnation. Remove the glass before serving.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.