Layered Beetroot Salad Cake with Mustard & Mayo Sauce

Boil the beets, potatoes, carrots, and eggs until fully cooked. Allow them to cool completely. Grate or mash each ingredient separately using a grater or fork. In a mixing bowl, season the mashed potatoes with olive oil, chopped dill, salt, and pepper. Season the grated carrots and beets with salt and pepper. Add smoked paprika to the chopped eggs for extra flavor.

Using a cake ring or a springform pan, start layering your salad:

• First layer: eggs
• Second layer: carrots – press down gently
• Add a thin layer of Mustard & Mayo Sauce Condito
• Continue with the beetroot layer
• Add another thin layer of Mustard & Mayo Sauce Condito
• Final layer: seasoned mashed potatoes
• Optionally, add walnuts between layers for texture.

Decorate the top with fresh herbs, extra walnuts, pomegranate seeds, or crumbled feta. For best results, chill overnight to let the flavors meld beautifully.

 

A recipe by Nikis_Food

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3–4 medium beets

2–3 medium potatoes

2 carrots

3 eggs

3–4 tbsp Mustard & Mayo Sauce Condito

Fresh dill or parsley, finely chopped

Olive oil

Salt & pepper

Optional: smoked paprika, crushed walnuts, pomegranate seeds, crumbled feta cheese