Salad with chicken liver, beets and pickles

Layered salad of boiled chicken liver, pickles, pickled onions, boiled vegetables and eggs. The salad is simple, but the products are well combined, the dish is hearty and great for a festive table.

Ingredients

• Chicken liver - 400 g
• Beets - 2-3 pcs.
• Carrots - 2 pcs.
• Eggs - 3-4 pcs.
• Pickled cucumbers - 3 pcs.
• Onion - 1 pc.
• Mayonnaise - 200 g (to taste)
• Salt - to taste
• Ground black pepper - to taste
• For pickling onions:
• Vinegar - 2 teaspoons
• Sugar - 1 teaspoon
• Salt - 1 pinch

Directions

1. Wash beets and carrots well, put in a cauldron, pour water, bring to a boil. Boil vegetables until tender over low heat under a lid (carrots - about 20 minutes, beets - about 60 minutes). Cool boiled vegetables.
2. Hard boil eggs (10 minutes).
3. Pour the liver in a saucepan with cold water, bring to a boil, salt. Cook over low heat until tender (about 10-15 minutes). Throw away in a colander. Cool down.
4. The liver for this salad can also be fried in butter.
5. Peel the onion, cut into strips or cubes. Add salt, sugar, vinegar to the onion. Mix everything well and leave the onion to marinate for 5 minutes.
6. Cucumbers cut into strips or cubes.
7. Cut the liver into strips or grate on a coarse grater.
8. Peel the carrots, grate on a coarse grater.
9. Peel the beets, grate on a coarse grater.
10. Peel the eggs, grate on a coarse grater.
11. Put the salad ingredients in layers on a flat dish, lubricating each layer with mayonnaise.
12. Lay out the layers in this order: liver, half of the beets, onions, carrots, cucumbers, eggs, the second half of the beets.
13. Place the layered salad in the refrigerator for 1-2 hours.
14. Salad with chicken liver and beets, garnish as desired and serve.
15. Bon appetit!