Pomegranate bracelet salad

Cut the chicken filet into small pieces.

Finely dice the onion

Sauté the onion in a small amount of vegetable oil until it reaches the gold color.

Add filet and salt. Slightly fry and then cool.

Boil the beet and grate on a small grater.

Thinly chop the nuts.

Mix the nuts and beet and add a little bit of salt.

Boil the potato and grate it on a small grater.

Place a glass in the center of the large flat plate. Place potatoes around it and spread with mayonnaise.

Place chicken filet with onions on the potatoes and spread with mayonnaise.

Place the beet with nut on top of chicken filet and spread with mayonnaise.

Place the pomegranate seeds on the beet and carefully remove the glass.