Put the lettuce leaves "with cheese" on the dish, sprinkle with olive oil and a little salt.
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.
Peel the red onion and cut into rings. Also put it on a platter.
Cut the suluguni cheese into small pieces and put it in the center of the salad.
Cut anchovy fillets into slices and spread over the whole salad.
Drizzle with olive oil, sprinkle with ground black pepper, garnish with balsamic cream sauce.
