Pink squid salad with maheev mayonnaise

Wrap the beetroot in foil and bake until tender in the oven.

Peel the squid from dark skin and remove the chord.

Place in boiling water for 1 minute.

Wash prunes and dried apricots well.

Soak in warm water for 10 minutes.

Dice baked beets and boiled squids.

Finely chop dried fruits.

Dry the walnuts in a dry frying pan and chop coarsely.

Squeeze garlic into Maheev mayonnaise and mix.

Fill with this mayonnaise the entire lettuce cut.

Salt and pepper to taste.