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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 perfect for a light snack.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Russian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Russian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. On a dish lay out lettuce "with cheese", drizzle with olive oil and a little salt.
    On a dish lay out lettuce "with cheese", drizzle with olive oil and a little salt.
  3. Boil the beets. (This can be done in advance, since the beet salad should be cold). Peel the beets, cut into half rings and put on lettuce leaves.
    Boil the beets. (This can be done in advance, since the beet salad should be cold). Peel the beets, cut into half rings and put on lettuce leaves.
  4. Red onion peel and cut into rings. Also put on a dish.
    Red onion peel and cut into rings. Also put on a dish.
  5. Cut the Suluguni cheese into small pieces and place it in the center of the salad.
    Cut the Suluguni cheese into small pieces and place it in the center of the salad.
  6. Fillet of anchovies cut into pieces and spread throughout the salad.
    Fillet of anchovies cut into pieces and spread throughout the 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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