Serbian salad with beetroot and meat

Country kitchen

Serbian salad with beetroot and meat is a very filling and delicious dish, perfect for both weekday and Sunday lunches. To prepare it, boil the beef with root vegetables and spices in advance and then cool it in the broth.

The beets also need to be boiled in their skins and baked in the oven or microwave. For serving, you'll need a culinary ring or a clear salad bowl, as this is a layered salad.

It takes 20 minutes to prepare, and the ingredients listed in the step-by-step recipe with photos will make 4 servings.

Ingredients:

boiled beef – 350 g;
chicken eggs – 4 pcs.;
boiled beets – 250 g;
mayonnaise – 150 g;
garlic – 2 cloves;
onions – 210 g;
butter and vegetable oil, salt, pepper, herbs.

How to make Serbian salad

Finely chop the onion. Heat a tablespoon of vegetable oil in a frying pan, then add a tablespoon of butter. Add the onion to the heated oil, season with salt, and fry until translucent.

Cut the boiled beef into small cubes or narrow strips across the grain. When the onion becomes translucent, add the chopped meat to the pan and fry with the onion for a few minutes.

Peel the beets, boiled in their skins, and grate them on a coarse vegetable grater.

Press two cloves of garlic through a garlic press. Mix the grated beetroot with the garlic, add half the mayonnaise, season with salt to taste, and stir.

Season the meat with onion with pepper and salt and cool to room temperature.

Boil the eggs hard, cool them in ice water, peel them, grate them or chop them finely.

Place the first layer of salad – beets with garlic and mayonnaise – in the bottom of a transparent salad bowl or in a culinary ring placed on a flat plate.

Place the second layer of beef fried with onions on top of the beets.

Spread the remaining mayonnaise over the meat layer and sprinkle with grated eggs. The mayonnaise is essential—if you're arranging the salad in a ring, the egg layer might fall apart without it.

Decorate the appetizer with fresh herbs, add pepper, and put it in the refrigerator for 1-2 hours.

Bon appetit!