Pomegranate Bracelet Salad
This dish looks very impressive on the table and has an original, fresh taste. If you are concerned about pomegranate seeds, it is acceptable to use a seedless variety or replace the fruit with lingonberries. The listed ingredients make 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken fillet 300 g
- onion 150 g
- potato 300 g
- beetroot 300 g
- walnuts 50 g
- large pomegranate 1
- salt
- mayonnaise
Instructions
Step 1 of 16
Boil the fillet until done (the process takes about 20 minutes after boiling).
Step 2 of 16
Boil the potatoes.
Step 3 of 16
Boil the beetroot.
Step 4 of 16
Finely chop the onion.
Step 5 of 16
Finely chop the chicken fillet.
Step 6 of 16
Sauté the onion in a small amount of vegetable oil until golden brown.
Step 7 of 16
Add the fillet. Salt. Sauté slightly. Let cool.
Step 8 of 16
Grate the beetroot on a fine grater.
Step 9 of 16
Crush the nuts using a blender or finely chop them with a knife.
Step 10 of 16
Combine the beetroot and nuts. Salt slightly.
Step 11 of 16
Grate the potatoes on a fine grater.
Step 12 of 16
Peel the pomegranate. Separate the seeds.
Step 13 of 16
Place a glass in the center of a large flat platter. Distribute the potatoes around it. Spread with mayonnaise.
Step 14 of 16
Layer the fillet with onion on top of the potatoes. Spread with mayonnaise.
Step 15 of 16
Layer the beetroot with nuts on top of the fillet layer. Spread with mayonnaise.
Step 16 of 16
Place pomegranate seeds on top of the beetroot. Carefully remove the glass.