This salad is easy to prepare and easy to eat. Unpretentious in composition, but delicious and satisfying. It can be served as an appetizer for lunch or for dinner, as an independent dish.
Beets are thoroughly washed, boiled, cooled, cleaned, cut into thin plates.
Cut the pitted olives into halves.
Wash the tomatoes, dry them and cut them into rings.
Cut the cheese into medium-sized cubes.
Wash the lettuce leaves or the mixture in running water, dry, cut or pick pieces.
If desired, you can add a little onion.
Add salt and a pinch of sugar. Sprinkle with vinegar.
Mix it.
Season with spices so that they then give a taste to the beetroot.
Place the beetroot plates on a plate and spread the seasoned salad mixture on top.
Then add tomatoes, olives and cheese. This layer does not need to be salted, because the olives and cheese are already salted.
Pepper and season the salad with butter.
For those who like a more satisfying dish, you can fill the salad with mayonnaise, in this case, do not add vinegar.
