Usuba
Beef Salad with Pomegranate and Pickled Onions
Festive salad with tender boiled beef, sweet and sour pickled onions, and juicy pomegranate seeds. Fresh parsley and mayonnaise complete the composition. The dish is prepared quickly and is perfect for a festive table.
- Total
- 50 min
- Standard serving
- 148.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Boil the beef until tender in salted water with a carrot and a whole unpeeled onion. Let the meat cool directly in the broth — this way it will remain tender and juicy.
- 2
Step 2
Slice the cooled meat into thin strips and transfer to a salad bowl.
- 3
Step 3
Slice the red onion into thin rings. Transfer to a bowl, add salt, sugar, vinegar and pour cold water. Let it sit for 15 minutes, then drain the marinade. Squeeze the onion lightly and add to the meat.
- 4
Step 4
Rinse the parsley, dry it with a paper towel, chop it finely and add it to the salad.
- 5
Step 5
Add pomegranate seeds. Season with pepper and salt if needed. Dress with mayonnaise — the onion and pomegranate will add enough juiciness to the salad, so you can use less mayonnaise. Serve immediately after preparation.
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