How to prepare a pomegranate bracelet salad – recipe with photo

Thoroughly wash the vegetables for the salad (potatoes, carrots, and beets), place them in separate pots, fill with cold water, add about half a teaspoon of salt to each vegetable, and cook until tender. The cooking time will depend on the size of the vegetables. The potatoes will be ready in 25-30 minutes after the water boils, carrots - in 20-25 minutes, and we will need a large beet, which will take 50-55 minutes to cook on low heat. Do not cut off the beet's tail and immediately pour cold water over it after cooking. The beet needs to be cooled instantly, so change the cold water frequently to cool the vegetable faster. For the eggs, bring water to a boil, salt it, and carefully lower the eggs. Boil for 9 minutes when the water starts to boil again. After the specified time, drain the hot water and pour cold water over the eggs, or even better, icy water. Cool the eggs thoroughly.

Once all the vegetables have cooled, remove the skin from them and grate them coarsely. Do the same with the eggs - peel and grate them.

Boil the chicken breast in salted water until cooked (25-30 minutes), let it cool, and then cut it into strips or cubes.

Grind the walnuts, not to a powder but into coarse crumbs. You can wrap the nuts in a towel and crush them with a rolling pin, or you can chop them with a knife. If you use a blender, a few short pulses will be enough.

Fry the onions (diced) for the salad in vegetable oil. The color should be golden and the onions should be soft. It is preferable to transfer the onions to a small sieve to remove any excess oil and prevent unwanted fat in the salad.

Place a glass in the center of a large plate. Arrange all the ingredients around the glass. The larger the dish, the wider the glass should be. The size of the plate and glass determines the height of the salad. The first layer should be chicken pieces, seasoned with salt and pepper, and a lattice of mayonnaise.

For the second layer, mix carrots, salt, pepper, nuts, and mayonnaise. Adjust the amount of mayonnaise and spices according to your taste.

For the third layer, spread potatoes and season with salt, pepper, and mayonnaise.

For the fourth layer, add a portion of beets and season with salt and pepper.

For the fifth layer, combine onions, nuts, and mayonnaise.

For the sixth layer, mix boiled eggs with salt, pepper, and mayonnaise.

The seventh layer - the remaining beets and mayonnaise. Carefully remove the glass from the salad. You can spread the mayonnaise in the middle and cover the edges with beets, and then with pomegranate seeds. I left the center untouched, the layers of the salad looked very interesting and I didn't want to hide them.

Wash the ripe pomegranate, carefully break it and remove the seeds. Decorate the salad with pomegranate seeds all over the surface. If the seeds do not stick well to the beets, you can add a little more mayonnaise. The salad needs to sit in the refrigerator overnight to soak well. To prevent the seeds from drying out in the refrigerator, you can cover the salad with something (a deep lid, plastic wrap, etc.).