Salad layered with potatoes, pineapple and beetroot
2 heads beetroot
1 bunch dill
10-15 pieces pineapple canned
6-8 tbsp mayonnaise
Potatoes and beets are cooked separately in salted water, peel and grate. Beets can gently to drain the juice. At the bottom of a deep dish spread the potatoes. Spread a portion of mayonnaise. Sprinkle with chopped dill. Follows a layer of half beets, again smear with mayonnaise and sprinkle with pre-grilled and chopped walnuts. Pineapple cut into small pieces and put on the walnuts. Cover with the other half of the beet. Top sprinkled with chopped green onions and walnuts.