Potato Salad Cake With Beet Recipe

Preparation

1. Peel and take the potatoes into a pot, add water to pass over and simmer until tender,
2. Peel the beet and cook in the same way in a separate pot,
3. Drain the potatoes and take into a deep bowl,
4. Add olive oil, salt and lemon juice and mash them with a potato masher or fork.
5. Divide the mixture into 3 equal parts,
6. Finely grate the beet,
7. Add half of the grated beet to one part of the potatoes and mix with a fork,
8. Add two thirds of the remaining beet to the second piece and mix,
9. Add the remaining beet and chopped dill to the last piece of potato and mix,
10. Cover the 19 cm springform cake pan with plastic wrap,
11. Spread the darkest colored potato mixture on the bottom of the mold,
12. Spread the darker colored of the remaining mixtures on top of it,
13. Spread the last mixture on top,
14. Place a large plate on top and turn upside down, remove the plastic wrap,
15. Garnish with mayonnaise or plain yogurt with a piping bag.

Enjoy...

Ingredients:

• 5 large potatoes,
• 1 small beet,
• 1.5 cups minced dill,
• Salt,
• Yoghurt.