Polish layered salad

    Layered salads are eaten a lot in Poland. This version has diced beetroot and carrots, hard-boiled eggs and pickled mushrooms. It's not the most traditional layered salad but the ingredients are very popular. When serving, try to reach the very bottom of the glass bowl with the serving spoon to make sure every single layer is revealed on the plate!


    1 person made this

    Ingredients
    Serves: 6 

    • Salad layers
    • 3 to 4 large beetroots
    • 2 large carrots
    • 3 to 4 hard-boiled eggs, chopped
    • 1 (300g) jar pickled mushrooms, drained and diced
    • Dressing
    • 120ml mayonnaise
    • 120ml soured cream
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon mustard

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Steam beetroot and carrots until tender. Set aside to cool; peel and dice.
    2. To make the dressing: Combine mayonnaise with soured cream, salt, pepper and mustard. Mix well and set aside.
    3. Arrange the salad in a tall glass bowl in the following layers, adding some of the dressing after each layer: 1/2 of the diced beetroot, 1/2 of the diced carrots, pickled mushrooms, chopped hard-boiled eggs, remaining carrot and finish with the remaining diced beetroot.

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