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 Beet Salad with Anchovies Recipe
Beetroot salad with anchovies and suluguni cheese is a simple, delicious dish that is quickly prepared and is ideal for a light snack. A very interesting salad!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Ingredients for the salad.
    Ingredients for the salad.
  2. Put lettuce leaves on a dish, sprinkle with olive oil and a little salt.
    Put lettuce leaves on a dish, sprinkle with olive oil and a little salt.
  3. Boil the beets. (This can be done in advance, since the beetroot should be cold in the salad). Peel the beets, cut them into half rings and put them on lettuce leaves.
    Boil the beets. (This can be done in advance, since the beetroot should be cold in the salad). Peel the beets, cut them into half rings and put them on lettuce leaves.
  4. Peel the red onion and cut into rings. Also put it on a platter.
    Peel the red onion and cut into rings. Also put it on a platter.
  5. Cut the suluguni cheese into small pieces and put it in the center of the salad.
    Cut the suluguni cheese into small pieces and put it in the center of the salad.
  6. Cut the anchovy fillets into slices and spread them all over the salad.
    Cut the anchovy fillets into slices and spread them all over the salad.
  7. Drizzle with olive oil, sprinkle with black pepper, garnish with balsamic cream sauce.
    Drizzle with olive oil, sprinkle with black pepper, garnish with balsamic cream sauce.
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