Salad with beef, beets, green peas and red onions

Boiled beef salad with beets, pickled red onions and canned peas not only looks bright and appetizing on a plate, it is also very tasty! It is the beef, disassembled into fibers, that sets the main taste of the salad, with other meat it will not be the same. Due to the boiled beets, the salad acquires a pleasant sweetness, which is compensated by the sharpness of the pickled onions. Such a salad can be safely prepared on the festive table!

Ingredients

• Beef (pulp) - 300 g
• Beets - 280 g
• Canned green peas - 160 g
• Red onion - 100 g
• Mayonnaise - 100 g
• Table vinegar 9% - 1 tbsp. the spoon
• Sugar - 1 teaspoon
• Salt - to taste
• Water (for pickling onions) - 200 ml

Directions

1. Start by boiling the beets. To do this, thoroughly wash the medium-sized beets from dirt and transfer to a saucepan. Fill it with cold water and put it on the stove, over high heat. When the water boils, reduce the heat and cook the beets for about 40-45 minutes, until soft.
2. Remove the boiled beets from the broth and leave to cool.
3. Prepare the rest of the ingredients. Drain liquid from canned green peas.
4. Put a piece of beef pulp into a saucepan and fill it with water.
5. Place the pot of meat over high heat. When the water boils, salt the broth, reduce the heat to a minimum and leave the meat to cook until tender, about 40 minutes.
6. Remove the cooked beef from the broth and leave to cool.
7. While the beef is cooling, marinate the red onion. To do this, peel the onion from the husk and cut into thin petals.
8. Pour boiled water at room temperature and table vinegar into a bowl, also add sugar and mix. Put the onion in the marinade and leave to marinate for 10 minutes.
9. Peel the cooled beets and cut into thin strips.
10. Disassemble the cooled beef into fibers
11. Transfer the meat to a bowl.
12. Squeeze the red onion from the marinade and add to the meat.
13. Then add the beets.
14. Transfer the canned green peas without liquid to a bowl with the rest of the ingredients.
15. Season the salad with mayonnaise, add salt to taste.
16. Mix the salad and refrigerate for 30-40 minutes.
17. Salad with beef, beets, green peas and pickled red onions is ready to serve.
18. Bon appetit!