Meat salad "Grenadier", with vegetables and prunes

The original layered salad of beets, potatoes, carrots, nuts and boiled pork. Prunes give the meat salad a piquant sweetness and at the same time a little sourness. The salad will appeal to those who like the combination of meat and dried fruits.

Ingredients

• Pork (pulp) - 100 g
• Beets - 140 g
• Potato - 200 g
• Carrot - 100 g
• Pitted prunes - 100 g
• Walnuts - 8 pcs.
• Mayonnaise - 150 g

Directions

1. Boil potatoes, beets and carrots in their skins. When ready, remove the roots from the pan. Potatoes will cook faster, followed by carrots, and then beets.
2. Separately, put the meat to cook until completely softened.
3. We clean the nuts, leave a few whole ones for decoration, and crush the rest.
4. We peel the root crops, let the meat cool.
5. With the first layer of lettuce, rub potatoes on a coarse grater, grease with mayonnaise.
6. Put a layer of grated carrots on top.
7. Then - finely chopped meat. We coat the products with mayonnaise.
8. We spread coarsely grated beets, which we also flavor with mayonnaise, leveling the surface of the salad.
9. Cut the washed prunes, evenly distribute the next layer.
10. In conclusion, sprinkle the meat salad with prunes and vegetables with chopped nuts, decorate with whole kernels of nuts.
11. Grated salad ingredients are quickly soaked in sauce, so you can serve the layered Grenadier salad to the table right away.