Layered Beet and Potato Meat Salad

Instructions

1. 1

   Peel and finely dice the boiled potatoes, carrots, and beets. Set each vegetable aside in separate bowls.

2. 2

   Finely chop the cooked beef into small cubes.

3. 3

   Peel and finely chop the onions.

4. 4

   On a large serving plate or in a deep salad bowl, start by spreading an even layer of the diced potatoes as the base.

5. 5

   Add a layer of chopped beef over the potatoes, spreading it evenly.

6. 6

   Sprinkle the chopped onions evenly over the beef layer.

7. 7

   Spread a thin layer of mayonnaise over the onions, using about one-third of the total mayonnaise.

8. 8

   Add a layer of diced carrots, spreading them evenly.

9. 9

   Spread another thin layer of mayonnaise over the carrots.

10. 10

    Add the final layer of diced beets, spreading them evenly to cover the salad.

11. 11

    Top with the remaining mayonnaise, spreading it gently over the beets for a smooth finish.

12. 12

    Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

13. 13

    Before serving, optionally garnish with fresh herbs or extra grated vegetables. Serve chilled.