1 . Stage
Boil beets, carrots and potatoes until tender in slightly salted water.
2 . Stage
Finely chop the onion and pickle in apple or ordinary vinegar.
3 . Stage
Cut the chicken into small cubes.
4 . Stage
Disassemble pomegranates into grains, if a large pomegranate then one will be enough.
5 . Stage
In the middle of the dish on which we will spread the salad, put a glass or mug. Grate the potatoes on a coarse grater and place around the mug. Lubricate the layer with mayonnaise.
6 . Stage
Then spread the chicken evenly.
7 . Stage
The next layer of pickled onions, grease on top of mayonnaise.
8 . Stage
Put the boiled carrots grated on the onion and grease a little with mayonnaise again.
9 . Stage
Stir the boiled, peeled beets with nuts with a blender until small. Cover the whole salad evenly with the resulting mass. If there is no blender, you can grate beets on a fine grater and mix with nuts passed through a meat grinder. Lubricate with a little mayonnaise.
10 . Stage
Cover the finished salad with pomegranate seeds. Allow the salad to soak for a while before serving.
11 . Stage