Layered Salad with Carrot Balls Recipe
The salad looks very festive! And of course, it’s very tasty! I was preparing it on the occasion of the engagement of the youngest daughter) – come for a treat!
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Salad:
Carrot balls:
Instructions
  1. The cooking time is indicated without taking into account the cooking of vegetables and eggs, as well as without taking into account the waiting time for the salad. Boil all the vegetables and eggs in advance, peel. Write down how I cooked, and I’ll write it the way it was in the original recipe. The author of the recipe made mayonnaise with gelatin, my salad was well preserved without the addition of gelatin, the original salad was laid out in a rectangular shape, lined with foil, and then turned onto a dish, so that all the layers went in reverse order. I made a salad in the shape of a “heart”, taking the sides of the detachable cake molds. Grate the beetroot (squeeze out 1-2 tablespoons of beet juice and leave it aside), add the garlic passed through the press, mix with a couple of tablespoons of mayonnaise and spread the first layer. Beet leaves a lot, this layer is half the size of the others.
  2. Chicken meat is separated from the bones, remove the skin and cut into small cubes, spread with a second layer, lightly tamping.. Here, in principle, you can take either smoked chicken, but in this case it is better to bake it or fry it in a pan with spices, just boil it, such a salad will be boring).
  3. Divide the eggs into whites and yolks, grate the whites and mix with beet juice.
  4. Add 1 teaspoon of mayonnaise (add mayonnaise, adjusting the viscosity of each layer so that it holds well), put it on the meat (press all layers lightly with a spoon)
  5. Grate the potatoes, add the grated yolks to it.
  6. Mix with mayonnaise and lay out the last layer. Salt all the layers to taste!
  7. For carrot meatballs, prepare a mass of grated boiled carrots, melted cheese (in cans), mayonnaise and garlic passed through a press. Carrots here it is desirable to take very bright colors, it will look beautiful, and there should be more garlic there). These balls will serve not only as a salad decoration, but also as an integral part of it. We put the salad in the refrigerator for 2-3 hours, we also put the carrot mass in the refrigerator for the same time.
  8. Shortly before serving, remove the salad and carrot mass from the refrigerator and roll carrot balls the size of a walnut, distribute them along the edge of the salad. Finely chop the greens (I have dill) and sprinkle it over the entire free surface of the salad. If you have a rectangular shape, lay out the balls parallel to the sides, and sprinkle a strip of greenery in the center. You can serve it to the table!
  9. The salad should be served by slicing it with a spatula so that there is a carrot ball in each serving.
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