Beet Salad Piglet

Step-by-step cooking

1. Step 1:

   

   For cooking, take beets, walnuts, prunes, mayonnaise, salt, ground black pepper, boiled sausage.

2. Step 2:

   

   Take a small beetroot. Use vegetables with a dense structure and without black spots. Rinse well with a washcloth from dirt. Trim the tails on both sides. Dry with a paper towel. It would also be good to try a little, so that the beetroot was sweet. Very often there are tasteless vegetables. Wrap in foil and place in a hot oven at 180-190 degrees. Bake for 30-60 minutes. The cooking time depends on the power of the stove. Pierce the beetroot toothpick

3. Step 3:

   

   Meanwhile, prepare the prunes. Buy dried fruits without seeds and of good quality. If they are over-dried, pour boiling water for 5-7 minutes. After that, drain the water and dry it well with a napkin. Cut into small pieces.

4. Step 4:

   

   Cut the nuts into small pieces. If desired, you can lightly dry it in a hot, dry frying pan.

6. Step 5:

   

   Cool the baked beetroot. Peel it off. Grind on a coarse grater.

7. Step 6:

   

   In a deep bowl, move the grated beets, chopped nuts and pieces of prunes. Add a little salt and ground pepper. Add mayonnaise to taste. If possible, prepare homemade mayonnaise. Mix all the salad ingredients and taste it. If necessary, bring the spices to the desired result. If desired, you can add a clove of grated garlic.

8. Step 7:

   

   Now you will need boiled or smoked sausage. Cut out the "piglet", "ears", "tail" and "hooves". Make "eyes" from a piece of prunes. For a more beautiful serving, you can decorate the plate. In this case, a snowflake stencil and ground paprika are used. Lay the salad mass using a molding ring. Distribute the cut parts in the right places. Beetroot salad "Piglet" is ready. Serve immediately to the table. Bon appetit and a delicious New Year