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Print Recipe
 Beetroot 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.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Put the lettuce leaves "with cheese" on the dish, sprinkle with olive oil and a little salt.
    Put the lettuce leaves "with cheese" on the dish, sprinkle with olive oil and a little salt.
  3. Boil the beets. (This can be done in advance, since beetroot salad should be cold). Peel the beets, cut them into half rings and put them on lettuce leaves.
    Boil the beets. (This can be done in advance, since beetroot salad should be cold). 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 anchovy fillets into slices and spread over the whole salad.
    Cut anchovy fillets into slices and spread over the whole salad.
  7. Drizzle with olive oil, sprinkle with ground black pepper, garnish with balsamic cream sauce.
    Drizzle with olive oil, sprinkle with ground black pepper, garnish with balsamic cream sauce.
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