Shred the cabbage ( if possible - narrow strips). To put it in a bowl, add few salt and lightly mash with your hands.

Julienne cut boiled beef. Add the meat to the cabbage.

Boiled beets grate. Better - straws, on the Korean grater. (If you suddenly got bad and unsweetened beets, then RUB it first in a separate bowl, add a little sugar to taste and let it stand for a while. Beets will significantly improve its taste.) Add the beets to the rest of the ingredients.

Dressed the salad with mayonnaise. Beforehand it squeezed out garlic through chesnokodavilku. Add salt to taste. Add green peas and stir. Part of green peas spread on the salad. (The best ratio of ingredients in this salad is roughly equal in volume the amount of beets and cabbage. But of course it can be changed at your discretion.) This salad can be prepared just before serving. You can prepare in advance. But in this case, green peas add to the salad before serving, with the aim to preserve its color, taste and General aesthetic sensibility. All! The salad is ready! Bon appetit!