AI-generated culinary illustration
mediumsaladmeatCC0 1.0 Universal
Traditional Festive Romanian Salată de Boeuf (Beef and Root Vegetable Salad with Pickles and Homemade Mayo)
The centerpiece of Romanian holiday feasts: tender beef poached in broth, finely diced with potatoes, carrots, peas, and tangy brine pickles, bound in rich homemade mayonnaise and beautifully decorated.
Prep
35 min
Cook
45 min
Total
80 min
Ingredients
8servings
- Lean beef rump, poached until tender400 g
- Waxy potatoes, boiled in skins500 g
- Carrots, boiled in broth300 g
- Pickled cucumbers (in brine), squeezed very dry250 g
- Cooked green peas150 g
- Homemade mayonnaise with mustard and lemon220 g
- Romanian mild yellow mustard1 tbsp
- Fine salt1 tsp
- Ground pepper0.5 tsp
Preparation Steps
1
Boil beef in salted water until very tender. Boil potatoes in skins and carrots separately until cooked through. Cool completely.
40 min timer
2
Peel potatoes and carrots. Dice beef, potatoes, carrots, and pickles into fine, uniform cubes (0.5 cm). Squeeze pickles firmly to remove all liquid.
15 min timer
3
In a large bowl, mix meat, vegetables, and peas. Fold in 3/4 of the mayonnaise, mustard, salt, and pepper until cohesive.
4 min timer
4
Shape into an even dome on a serving platter. Coat surface with remaining mayonnaise and decorate with pickled pepper slices, olives, and fresh parsley. Chill for at least 2 hours before serving.
10 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
