The title is kind of awkward to me, since in my country, we adopt the name of a recipe depending on the country it belongs to. Thus, I’ve always known this salad as a boeuf salad. Yet, Google corrects me and transforms the boeuf into a beef, which, of course, is perfectly fine to me. As long as you try this beauty…
As one of my favorites dishes, I mostly make it for the Holidays, since you can easily form it in a cake shape and decorate it with veggies and mayo. Originally, it contains boiled potatoes, but they can be easy replaced with celery root.
- 300 grams carrots
- 500 grams celery root (2 pcs)
- 500 grams lean beef
- 500 grams homemade mayonaisse
- 2 tbsp classic mustard
- 5-6 pickled cucumbers
- 5-6 pickled red peppers
- salt, pepper
I boiled the first three ingredients (the veggies in one pot and the meat in another pot, obviously) for about 1,5-2 hours, at minimum heat. If you speed things up, at least for the vegetables, you will only get one messy mashed mass, and you don’t need that.
I rinsed them with cold water, then proceeded to cut into small cubes (less than one centimeter). Use a really large bowl to put them, since you will have to mix thoroughly all the ingredients. After the vegetables and meat, you also have to cut into tiny pieces the pickles. Give them a bit of a stir with your clean hands, then add the mayo, the mustard and the spices. At this moment, go for a silicone spatula, since it will do a great job. Mix all the ingredients well and place the salad into the fridge before serving it. I also added some olives inside the salad, and you can even go for hard boiled egg whites or a handful of canned peas.
If you cook this dish for a holiday, transfer the mix onto a festive plate and give it a round form with a knife blade. Decorate it with slices of pickles, chopped egg whites and mayo and surprise your guests with a tasty low carb beef salad. They won’t even know.