Kitchen appliances and utensils:refrigerator, stove, oven, kettle, kitchen scale, 2 pans, kitchen hammer, cutting board, knife, grater, salad dish, deep plate, bowl, sieve, tablespoon, paper towels, cling film.
Ingredients
| carrot | 3 pcs. |
| beet | 2 pcs. |
| raisins | 80 g |
| prunes | 80 g |
| walnuts | 80 g |
| cream cheese | 2 pcs. |
| chicken egg | 5 pieces. |
| mayonnaise | 300 g |
| water | 0.5-0.7 L |
Step cooking
- To prepare the salad, boil 2 medium-sized beets in advance, which will take about 40-50 minutes. Check the readiness of root vegetables with a knife or a toothpick, beets should be completely soft. In a separate pan, boil 5 hard boiled eggs for 10-12 minutes after boiling. When ready, cool everything at room temperature, peel the beets, and eggshells. Peel and rinse well with 3 carrots under running water. Then grate it on a fine grater and place in a salad dish, then evenly distribute. This will be a very delicious salad "Highlight" of boiled beets and carrot layer of salad.
- Boil water in a teapot, then pour boiling water over 80 g of raisins in a bowl. After a couple of minutes, drain the water with a sieve, knock over the raisins on a paper towel and squeeze well from excess moisture. Spread raisins steamed evenly with the next layer on carrots, then gently grease everything with a good layer of mayonnaise, about 4-5 tbsp. l
- Grate 2 cream cheese on a coarse grater. To make this easier to do, choose not very soft curds. Spread the next layer of processed cheese salad evenly on top of the mayonnaise.
- Chicken eggs also grate. Spread the crushed eggs evenly over the cream cheese in the dish. Then grease the eggs with a layer of mayonnaise, about 3-4 tbsp. l
- Grate peeled boiled beets on a coarse grater and place in a deep plate. Pour 80 g of prune with boiling water, then squeeze on a paper towel. If prunes with pits, then be sure to raise them. Cut the prunes into small pieces on a cutting board. Add the crushed prunes to the beets and mix well. Put the beets with prunes in the last layer and grease evenly about 4 tbsp. l mayonnaise.
- Dry in the oven 80 g of walnuts, then chop them. To do this, you can cut them with a knife or wrap them in cling film and tap them with a kitchen hammer. Sprinkle chopped nuts evenly on top of the salad. Put the salad in the refrigerator for several hours so that it is well saturated, after which you can serve it to the table.
Video recipe
In the video you can see in more detail how to prepare all the ingredients, and lay them in layers in an incredibly mouth-watering salad.
Colorful, insanely tasty and nutritious Zest salad will be the decoration of any festive table. If you don’t want to wait for a reason, but want to treat yourself to something tasty and unusual, then without any doubt prepare this amazing dish according to such a simple and affordable recipe.
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