An alternative to "Fur Coat" and "Olivier": an unusual salad "Count" made from budget products for a festive table and for every day

Beetroot is an ideal product for preparing light salads, soups and appetizers. It is worth noting that it goes well with all vegetables, chicken and herring. If you want your beetroot salad to be more savory, add garlic, nuts, prunes, mushrooms, pickles, and capers.

Chef Alex Mil shared a recipe for a delicious salad called "Count" on Instagram, based on baked vegetables, prunes, and chicken fillet.

Ingredients:

• boiled potatoes - 2 pcs.
• boiled beets - 2 pcs.
• boiled eggs - 3 pcs.
• canned peas - 200 g
• nuts - 40 g
• prunes - 40 g
• salt, pepper - to taste
• chicken fillet - 180-200 g
• pickled onions - 70 g
• sugar - 2 tsp
• vinegar - 1 tbsp
• hot water - 1 tbsp.
• mayonnaise + sour cream - 50 g

Method of preparation:

1. Boil beets, potatoes, chicken breast and eggs.

2. Marinate the onion for 15-20 minutes. Cut it into small pieces, add sugar, vinegar and cover with hot water.

3. Assemble the salad in layers: spread the sauce on the bottom, then put the grated potatoes and spread the sauce on top. Next, put the canned peas, then the chicken, pickled onions, and again brush with the sauce, salt and pepper. Put grated boiled eggs on top, then chopped prunes and nuts. Grated beets on top, brush with sauce.

4. Refrigerate the finished salad for an hour and serve!