Russian Chicken And Beet Salad

• 2 potatoes
• 2 beets
• 2 carrots
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 hard-boiled eggs, peeled
• salt and ground black pepper to taste
• 1/4 cup walnuts, or to taste
• 1 1/2 cups cubed cooked chicken
• 3/4 cup mayonnaise, divided, or to taste
• 1 pomegranate, seeds only, or more to taste

1. Place potatoes, beets, and carrots into a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
2. Heat oil in a skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
3. Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
4. Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
5. Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.

potatoes, beets, carrots, vegetable oil, onion, eggs, salt, walnuts, chicken, mayonnaise, pomegranate

Taken from www.allrecipes.com/recipe/262219/russian-chicken-and-beet-salad/ (may not work)