Bedana salad with potato straws and beets

Country kitchen

This step-by-step recipe with photos makes it easy to prepare a delicious vegetable salad from modern Uzbek cuisine – "Bedana" salad. The ingredients for this dish are simple, inexpensive, and usually found in any home pantry.

The dish is quick to prepare if you boil or roast the beets in advance. You'll also need a Korean carrot grater if you're not skilled enough with a knife to slice raw potatoes into thin strips.

Cooking time is 25 minutes. The ingredients listed in the recipe make 2-3 servings.

Ingredients:

boiled beets – 150 g;
raw potatoes – 280 g;
walnuts – 35 g;
quail eggs – 2-4 pcs.;
cilantro or parsley – 40 g;
mayonnaise – 50 g;
vegetable oil, salt.

How to make Bedana salad

Peel the raw potatoes and rinse them with cold water. Use a Korean carrot grater to cut the tubers into thin strips.

Pour a few tablespoons of refined vegetable oil into a frying pan. Add the potato strips a little at a time and fry until golden brown. Place the cooked potatoes on a paper towel to absorb any excess oil.

Peel boiled or baked beets. Cut the beets into thin strips, just like potatoes.

Place potatoes on the bottom of the salad bowl and sprinkle with salt to taste.

Place beetroot strips on the potatoes and add salt.

Toast the walnuts for a few minutes in a hot frying pan without oil. Chop the nuts with a knife or crush them with a rolling pin.

Sprinkle the crushed nuts over the beets.

Finely chop a bunch of fresh herbs. Place the chopped herbs in a salad bowl. Both cilantro and parsley work well in this recipe.

Hard-boil the eggs, cool them in ice water, peel the shells, and cut them in half or quarters. Chicken eggs are also suitable for this recipe.

Make a well in the center of the salad, add mayonnaise, and top with sliced boiled eggs. Garnish with fresh herbs and serve immediately. This is an excellent side dish for meat or fish, but it's also delicious on its own! Enjoy.