Layered beet salad

Name: Layered beet salad
Ingredients: 2 medium beets (about 400 g); 1 1/2 chicken breasts (about 600 g); 1500 ml water; 1 teaspoon salt; 2 eggs; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 250 g semi-hard cheese; 200 g Univer mayonnaise

Salad - Layered beet salad by Rebeca D. - Recipia

Layered beet salad layers boiled chicken, eggs, cheese and mayonnaise between rows of roasted beet. Once chilled, it’s cut into portions, and the beet stains the pale layers red. I liked Univer mayonnaise; I serve it cold, like potato salad. Prep: 25 minutes. Cook: 90 minutes. Rest: 60 minutes. Total time: 175 minutes. Servings: 6. About 540 kcal and 36 g protein per serving.

Ingredients

2 medium beets (about 400 g)
1 1/2 chicken breasts (about 600 g)
1500 ml water
1 teaspoon salt
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground pepper
250 g semi-hard cheese
200 g Univer mayonnaise

Preparation

1. Roast the whole beets at 200°C for 60 minutes, until a fork slides in easily. Let them cool, then peel and grate them on the coarse side of a grater. 2. Put the chicken breasts in a pot with 1500 ml water and 1 teaspoon salt. Boil for 20 minutes, until the meat is no longer pink in the center, then take it out and cut it into small pieces. 3. Boil the eggs for 10 minutes, until hard-boiled. Let them cool and grate them. 4. Let the chicken, beets and eggs cool for 30 minutes before assembling. 5. Mix the chicken and eggs with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Grate the cheese on the fine side of a grater and set aside 15 g for decoration. 6. In a dish, arrange alternating layers of beet, mayonnaise, chicken, mayonnaise, eggs, mayonnaise and cheese. Repeat until everything is used up; use 235 g grated cheese between the layers and 200 g mayonnaise. Decorate with the remaining 15 g cheese and chill the salad for 30 minutes.

Notes

Beets of a similar size roast more evenly; very large ones may need more than an hour. If the grated beet releases a lot of juice, gently squeeze it before assembling. The salad keeps covered in the refrigerator for up to 3 days. For a different color, you can use two yellow beets; the dish contains eggs and dairy. I serve it in slices with fresh bread, like potato salad.