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 Beetroot Salad with salted Salmon Recipe
Savory salad of beetroot, salted salmon and feta. Flavorful dressing. Delicious, healthy, beautiful.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. We prepare beets in any way convenient for you. I offer an option from the series "I want to quickly and immediately". Beets cut into thin strips or three on a grater for Korean carrots. Put in a bowl, add 2 tablespoons of water, cover with a lid, put in the microwave. We cook for 3+2 minutes at maximum power (I have 800 W). Next, sprinkle the hot beets with balsamic vinegar, put mustard.
    We prepare beets in any way convenient for you. I offer an option from the series "I want to quickly and immediately". Beets cut into thin strips or three on a grater for Korean carrots. Put in a bowl, add 2 tablespoons of water, cover with a lid, put in the microwave. We cook for 3+2 minutes at maximum power (I have 800 W). Next, sprinkle the hot beets with balsamic vinegar, put mustard.
  2. Add oil, sunflower oil with the addition of olive oil. Stir. Leave to cool and marinate.
    Add oil, sunflower oil with the addition of olive oil. Stir. Leave to cool and marinate.
  3. Take the feta, or the fitaki cheese. Expect that the cheese is salty. Cut into cubes, sprinkle with dried Basil or your favorite herbs.
    Take the feta, or the fitaki cheese. Expect that the cheese is salty. Cut into cubes, sprinkle with dried Basil or your favorite herbs.
  4. We take salted salmon. I have my own salted coho. It is divided into fillets and filled with oil for better storage. Cut the fish into convenient pieces.
    We take salted salmon. I have my own salted coho. It is divided into fillets and filled with oil for better storage. Cut the fish into convenient pieces.
  5. Cut a slice of bread into pieces and dry it in a frying pan.
    Cut a slice of bread into pieces and dry it in a frying pan.
  6. Carefully mix the cooled beetroot, salmon, feta, add chopped parsley, pepper mixture.
    Carefully mix the cooled beetroot, salmon, feta, add chopped parsley, pepper mixture.
  7. Put the salad in a salad bowl or in portions, on top of pieces of dried bread.
    Put the salad in a salad bowl or in portions, on top of pieces of dried bread.
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