Puff salad with seaweed, beets, potatoes and carrots

Take note!

Ingredients

• For the salad:
• Beets - 350 g
• Potatoes - 400 g
• Carrots - 130 g
• Seaweed - 180 g
• Onions - 100 g
• Salt to taste
• For lean mayonnaise:
• Aquafaba (liquid from canned beans or peas, or a decoction of legumes) - 80 ml
• Vegetable oil - 200 ml
• Apple cider vinegar - 2 tsp
• Sugar - 1 tsp
• Salt - 1/2 teaspoon flat

Directions

1. Prepare the required ingredients.
2. I have seaweed with a small amount of carrots and celery, but you can take seaweed without additives.
3. Also prepare the ingredients for making the lean mayonnaise.
4. The first step is to boil the vegetables. Wash the beets and put them in a saucepan with cold water.
5. Set it to maximum heat and bring the water to a boil. Then reduce heat to medium and cook the beets for about 40 minutes, until tender. When boiling beets, you do not need to salt the water.
6. In parallel with boiling the beets, it is necessary to boil the potatoes with carrots. In order to avoid staining vegetables pink from beetroot broth, do it in a separate saucepan.
7. So, wash the potatoes and carrots, put in a saucepan, cover with cold water, put on maximum heat and bring to a boil.
8. Then reduce heat to low, cover pot and cook potatoes and carrots for about 30 minutes, until tender.
9. Remove the boiled vegetables from the pan and leave to cool.
10. When the potatoes, carrots and beets have cooled, peel them.
11. Now prepare the lean mayonnaise. Pour the canned bean marinade, apple cider vinegar, salt and sugar into a deep glass or jar.
12. Beat the combined ingredients with an immersion blender for 1 minute, until whitening and foam appears.
13. Continuing to beat, pour in vegetable oil in a thin stream.
14. Beat the mayonnaise for about 2 minutes more, until thickened.
15. Lean mayonnaise is ready. The sauce turned out to be quite thick, you cannot distinguish it from the usual one.
16. Chop the seaweed so that the strips are not too long and do not stretch when the salad is divided into portions.
17. Peel the onion and cut it into as small cubes as possible.
18. Combine the seaweed and onion in a bowl. Add 2 tbsp. tablespoons of mayonnaise and salt, so that the layer turns out to be noticeably salty, like salted herring.
19. Stir.
20. Start collecting the flaky salad.
21. Grate the potatoes on a coarse grater and put on a dish in the first layer.
22. Place prepared seaweed with onion and mayonnaise on the potato layer.
23. Grate the carrots on a coarse grater and put on a layer of seaweed.
24. Also grate the beets on a coarse grater and lay out with the last layer of lettuce, covering the bottom layers on the top and sides.
25. Brush the surface of the salad liberally with lean mayonnaise.
26. Send the salad to the refrigerator for soaking for about 2 hours. Garnish with chopped dill or other herbs if desired.
27. The lean version of the "Herring under a fur coat" salad is ready to serve.
28. Bon Appetit!