Monomakh's Cap" Salad

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Ingredients

1 beetroot

3 potatoes

150 g cheese

4 eggs

1 carrot

300 g pork

1 pomegranate

50 g walnuts

green peas

mayonnaise

1 clove garlic

salt

Boil the beets and potatoes, cool, peel, and grate them coarsely into separate bowls. Wash, peel, and finely grate the raw carrots. Boil the eggs, peel, and coarsely grate the whites and finely grate the yolks into separate bowls. Boil the meat and cut into cubes or strips. Grate the cheese coarsely or finely. Finely chop the walnuts or blend them. Press the garlic through a garlic press and mix with mayonnaise.

Layer the salad, drizzling each layer with mayonnaise mixed with garlic (you can also lightly salt some layers):

Layer 1: Half the potatoes, mayonnaise

Layer 2: Beets, mayonnaise

Layer 3: Half the carrots, mayonnaise

Layer 4: Half the walnuts

Layer 5: Half the meat, mayonnaise

Layer 6: Remaining potatoes, mayonnaise

Layer 7: Egg yolks, mayonnaise

Layer 8: Half the cheese, mayonnaise

Layer 9: Remaining meat, mayonnaise

Layer 10: Remaining carrots

Spread the entire salad generously with mayonnaise. Create a border of cheese around the edge of the salad (lightly spread the cheese with mayonnaise), top the cheese with a border of grated egg white, and sprinkle with a little chopped walnuts.

To create the crown, cut a red onion in half in a zigzag pattern and divide the onion into two halves. Scoop out the middle of one half and create a "crown" from the remaining 1 or 2 layers.

Place the "crown" on top of the "cap" and fill with pomegranate seeds. Garnish the salad with pomegranate seeds and beetroot diamonds and let it sit for 8-12 hours. Before serving, garnish the salad with green peas (if you decorate the peas too early, they will wilt).

Enjoy!