Beet, Chicken, and Pickled Cucumber Salad
A true table decoration from simple ingredients! This beet, cucumber, and egg salad turns out truly festive. The striking presentation will impress all your guests. You can also make it on weekdays - skip the layers and simply mix everything.
Updated : 07 January, 2026
Easy
About 30 min.
Ingredients
300 grams
Chicken
1
Potato
2
Carrot
3
Eggs
3
Salted cucumbers
1
Beetroot
to taste
Salt
25 grams
Green onion
100 grams
Mayonnaise
5 grams
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a layered salad with beets, cucumbers, and eggs? Prepare the ingredients. Any chicken parts work; I used thighs. Instead of chicken, you can use boiled turkey or beef. Cucumbers can be salted/pickled.
Step 2
Boil the chicken in boiling salted water until done. To keep it juicy, add the chicken specifically to boiling water. Cool the chicken in the broth, then remove from the bones and dice finely.
Step 3
Boil the vegetables until tender and cool. Peel the potatoes and grate on a coarse grater.
Step 4
Peel the cooked carrots and also grate on a coarse grater.
Step 5
Hard-boil the eggs at a gentle simmer for 7-9 minutes. Cool in cold water and peel. Separate 2 eggs into whites and yolks. Set aside 2 whites; grate the remaining eggs on a coarse grater.
Step 6
Dice the cucumbers (mine were pickled) into small cubes.
Step 7
Assemble the salad in layers on a flat plate (a serving ring is convenient). First layer: grated potatoes; lightly salt.
Step 8
Spread mayonnaise on top.
Step 9
Next layer: salted/pickled cucumbers.
Step 10
Then add a layer of chicken and mayonnaise.
Step 11
Rinse and pat dry the herbs. Finely chop green onions and sprinkle evenly over the chicken layer.
Step 12
Add the grated carrots; top with mayonnaise.
Step 13
Final layer: eggs. Spread mayonnaise over the top.
Step 14
Remove the serving ring. Also coat the sides with a thin layer of mayonnaise. For decoration, you’ll need parchment paper strips 3-4 cm (about 1-1.5 in) wide. Lay them on the salad perpendicular to each other.
Step 15
Grate the beets on a fine grater.
Step 16
Finely grate the remaining two egg whites the same way.
Step 17
On the areas not covered by parchment, spread the grated beets in an even layer.
Step 18
Remove the parchment strips and carefully fill those spaces with the grated egg whites.
Step 19
The festive beet salad is ready! Before serving, place sprigs of dill around the edge and decorate the top as desired. Refrigerate for 1 hour to let it soak. Enjoy!
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