Salata ruseasca Suba/Shuba Salad
Ingrediente:
- 5 cartofi mari;
- 4 morcovi;
- 3 bucati sfecla rosie;
- 400 grame maioneza;
- 480 grame ton in conseva (eu am folosit Rio Mare – 80 grame conserva);
- 1 ceapa rosie;
- sare;
- piper;
- usturoi granulat;
- 1 lingurita otet balsamic;
- ceapa verde (optional pentru decor);
- oua fierte (optional pentru decor).
Timp de preparare: 2 ore
Portii: 8
Mod de preparare:
Cartofii cu coaja se pun la fiert intr-o oala. Morcovii se curata de coaja si se pun la fiert separat, intr-o oala. Sfecla se pune la fiert separat intr-o oala. Scurgeti excesul de ulei din fiecare conserva si puneti tonul intr-un bol. Peste ton, adaugati o ceapa taiata marunt, 2 linguri de maioneza, sare, piper si usturoi granulat dupa gust. Amestecati totul foarte bine. Dupa ce legumele s-au fiert, se curata de coaja si se dau prin razatoarea mica. Peste cartofi se adauga sare, piper, usturoi granulat si 2 linguri de maioneza. Se amesteca totul foarte bine. Morcovul care este dat prin razatoarea mica, se asezoneaza cu sare si piper dupa gust. Peste sfecla data prin razatoare, puneti sare, piper si o lingurita de otet balsamic. Amestecati totul foarte bine.
Pentru a realiza salata, aveti nevoie de o farfurie mare (platou). Puneti primul strat de cartofi si peste adaugati 2 linguri de maioneza si intindeti uniform. Adaugati un strat de morcov si deasupra inca 2 linguri de maioneza si procedati la fel. Adaugati un strat din amestecul cu ton si ceapa si deasupra puneti un strat din compozitia cu sfecla. Puteti orna salata cu ceapa verde si oua fierte.
Bon Appétit!
Ingredients:
· 5 large potatoes;
· 4 carrots;
· 3 beets;
· 400 grams mayonnaise;
· 480 grams canned tuna (I used Rio Mare, 80 grams per can);
· 1 red onion;
· salt;
· black pepper;
· granulated garlic;
· 1 teaspoon balsamic vinegar;
· green onions (optional, for decoration);
· hard-boiled eggs (optional, for decoration).
Preparation time: 2 hours
Servings: 8
Method of preparation:
Boil the potatoes with their skins on in a pot. Peel the carrots and boil them separately in another pot. Boil the beets separately in another pot. Drain the excess oil from each can and place the tuna in a bowl. Add the finely chopped red onion, 2 tablespoons mayonnaise, salt, black pepper, and granulated garlic to taste, then mix very well.
After the vegetables are cooked, peel them and grate them on the fine side of a grater. Season the grated potatoes with salt, black pepper, granulated garlic, and 2 tablespoons mayonnaise, then mix very well. Season the grated carrots with salt and black pepper to taste. Season the grated beets with salt, black pepper, and 1 teaspoon balsamic vinegar, then mix very well.
To assemble the salad, use a large plate or serving platter. Add the first layer of potatoes, then spread 2 tablespoons of mayonnaise evenly on top. Add a layer of carrots, then spread another 2 tablespoons of mayonnaise evenly. Add a layer of the tuna and onion mixture, then add a layer of the beet mixture on top. Decorate the salad with green onions and hard-boiled eggs, if desired.
Bon Appétit!