Beetroot and Chicken Liver Salad

Beetroot and Chicken Liver Salad

Category: Culinary recipes

Ingredients
Chicken liver	400 g
Eggs	3 -4 pcs
Pickles	3 pcs
Boiled beets (medium)	2 pcs
Boiled carrots	2 pcs
Onions (I have white)	1 PC
Mayonnaise	taste
Salt, ground pepper	taste

Cooking method

• Boil beets, carrots, eggs until tender. Cool and clean. Boil the chicken liver in advance and cool.
• We collect the salad in layers, in this order:

• Cut the chicken liver into strips or grate on a coarse grater. I used a coarse Pizza grater from the Berner set. Put on a dish. It is not necessary to tamp and crush strongly.

• Lubricate with mayonnaise. For better saturation of the liver, you can stab it with a fork.

  Grate 1 beet on a fine grater. My fine grater is an insert from a Gigant grater. We leave the second beet on the top layer. I had 1 beetroot and I divided it in half.

• Coat with mayonnaise. The amount of mayonnaise depends on your preference. But it is not necessary to lubricate abundantly.

  Finely chop the onion and spread evenly over the beets.

  Coat with mayonnaise.

  Grate all the carrots on a fine grater. Cover with a layer of onion.

  Brush lightly with mayonnaise.

  I always peel cucumbers, it seems to me that the taste is softer. But this is not necessary at all. Cut into strips or grate on a coarse grater. I used the Pizza grater again.

  Cover a layer of cucumbers with mayonnaise.

  Rub all the eggs on a fine grater.

  And again, purely symbolic, we distribute mayonnaise over the entire surface.

  Rub the remaining beets.

  We decorate at our own request. I rubbed hard cheese on top, laid out a Christmas tree from dill sprigs and decorated with drops of mayonnaise and ketchup. You could make it more beautiful by decorating with balls on a Christmas tree made of green peas, corn or pomegranate seeds. But I had none of this at hand. The salad was a trial for my husband's birthday, for myself. We liked it!

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Lord, again this substitution of photographs. I don't know what to do, but my title photo contains a photo from the recipe, and a completely different photo is automatically loaded. Nothing works Because of these photo substitutions, I don't even want to expose the recipes.



Understood nothing! Who sees which picture in the cover photo? On my tablet, from where I typed the recipe, it is worth and does not want to change a photo from an old recipe with a cup of coffee. I came in from my laptop, and here is the right photo from a salad recipe.
Who sees what? Do I need to run to the Chief for help or not?

I see the salad! thank you for the salad!

I see the salad.

Nelechka has not made chicken liver with beets yet, I will definitely try I usually blanch onions in salads mine will not eat otherwise, except for herring under a fur coat and vinaigrette, and in this salad as you advise

[Tatyana1103]

Nelya, I see a salad with a herringbone from my computer.
Interesting salad, intrigued. Perhaps I'll cook it for Christmas, I love both beets and liver.

Tatyana1103, I would scald the onion, here the sharpness from the onion is superfluous IMHO.

I see a photo of the salad.
And I, too, would have sprinkled a little onion under the lid in butter.

Girls, thanks to everyone who responded! Already figured out the photo. Albeit with a fight, but the tablet did return what it needed.
As for the onion, I tried the seias specially for the onion. I can barely feel the taste of raw onions, but the crispness remains.But I did not cut an ordinary onion, but I took the white onion, I indicated. White onions are not so sharp. I think you can try the red onion. I cut it very finely, on the Berner, on the smallest insert of 1.6 mm.
There was also a desire to either blanch or marinate beforehand. But then I decided strictly according to the recipe. Onions here are sandwiched with mayonnaise on both sides, already pickled in sauce. And on top there is another layer of pickles, extra juice.
There will be excess moisture from boiling water or marinade, because vegetables will still give juice. And spraying in oil is excess fat. In the morning, a light rim appeared on the edge of the plate, slightly noticeable, from the juice of beets. If the onion still gave moisture, there would be more juice.
But I agree with you - the bow is a moot point here! Because I, too, always pre-pickle onions in salads. But here everyone's business and it is worth trying this and that!

[Nelya]

Nelya I will try with red onions, just in time for the holidays I bought several onions

Yes, Tanechka, it seems to me that red onions will be perfect with beets. I just ran out of red bow, and the white one is running out. I always add white or red onions to sauerkraut.

Nelechka, I'm on a salad too! I liked it very much!
I can't imagine the taste yet, but I will definitely try to cook it.
Thank you, dear, for the salad!
Happy Coming, dear!

Save and Preserve, Lord!

[Rituslya]

Rituslya, Ritochka, thank you for looking at the light, in my topic!
I would be very glad if you make such a salad and you will like it! The taste is really not ordinary. But if you like the taste of chicken liver, then the salad should be like it.
Thank you, dear, for your congratulations and wishes! May everything be wonderful with you! May God protect you from failures and hardships!

[Nelya]

Nelya, thanks for the salad made it for Christmas



On the first day, beets dominated everything, but after standing for a day, the tastes combined and the salad became tastier, very tender.Due to the fact that the vegetables are rubbed on a fine grater, the salad is very juicy, on the first day the liver was dry, but on the second day all soaked in juice Onion used red.

[Tatyana1103]

Tatyana1103, Tanya, what a colorful photo you have. I looked and immediately wanted a salad, but I'm at work. And here there is nothing but water. I will now torment endure until morning.
Thank you for the report and for the photo of your salad. On the first day you were dominated by the taste of beets, but on the contrary, the liver gave more taste to me. But the next day, you're right, the tastes mixed and soaked. So it is still better to prepare this salad in advance, so that there is time for infusion.