This showstopping layered beef salad is built for celebrations and generous weeknight tables alike: tender boiled beef, sweet carrots, eggs, cheese and pickled cucumbers stacked into colorful layers, finished with herbs and jewel-like pomegranate seeds. Letting it rest lets every layer soak up the light, garlicky dressing, so each spoonful is creamy, savory and bright. For more beef favorites, try this Beef Liver Stroganoff and this Czech-Style Baked Beef Casserole.
Ingredients
- 500 g (1.1 lb) beef, boiled (raw weight)
- 20 g (0.7 oz) pickled cucumbers
- 3 eggs, boiled
- 250 g (9 oz) carrots, boiled
- 120 g (4 oz) hard cheese
- 2-3 garlic cloves
- 5-7 tbsp light mayonnaise or sour cream (up to 15% fat)
- Fresh herbs (green onion, parsley or cilantro), to taste
- Pomegranate seeds, for garnish
- Salt and black pepper, to taste
Instructions
- Chop the beef and cucumbers; grate the eggs, carrots and cheese on a grater. Press the garlic.
- Assemble the salad in layers: sauce, beef, sauce, cucumbers, sauce, cheese, sauce, carrots, a little salt and pepper, eggs, sauce, garlic, herbs and pomegranate on top.
- Let the salad sit and soak before serving.
Tips
- Chill the boiled ingredients fully before layering so the salad holds its shape.
- Use a clear dish or ring mold to show off the beautiful layers at the table.
- For more layered salad inspiration, browse the recipes at Allrecipes.
Nutrition: per 100 g: 85 kcal, protein 8.7 g, fat 2.4 g, carbs 6.9 g