Probably, someone already knows this recipe, I recently tried it for the first time. I liked this option very much, the salad turns out to be lighter and fresher than its classic version. I suggest leaving the classics for the new year holidays and try this salad in a lighter, "summer" version. This is very tasty, my friends!
All the ingredients are listed approximately, I always make salads by eye.
So, cut the carrots into small cubes (no more than 5x5 mm) and mix with a small amount of mayonnaise.
Cut the beets and season with mayonnaise.
Do the same with apples and eggs.
If the apples have a rough skin, it is better to cut it off. If desired, you can sprinkle the apples with lemon juice.
Herring is also cut into small cubes, but do not fill with mayonnaise.
Lay out the salad in layers: - beetroot;
If you do it in a frame, as I do, then you need to tamp the layers a little, so they will hold their shape better.
If desired, you can additionally smear the layers with mayonnaise. I, if and add, then quite a bit, literally on tea spoon.
The top layer is beetroot again. I did this time, "national team" hodgepodge.
Put the salad in the refrigerator and let it stand for at least an hour.
Keep in mind that this method of slicing will not provide you with the solidity when laying out on the plates of guests, which happens with the classic "fur coat", so it is better to make a salad in portions. But the fresh taste and pleasant texture of vegetable cubes compensate for this.