Beetroot salad with canned fish is an excellent solution for a daily meal, as well as a festive feast. I advise you to cook the salad in layers so that the taste is more refined and the appearance is attractive.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Vegetables / Beets / Canned Fish
- Beets - 200 grams (boiled)
- Potatoes - 200 grams (boiled)
- Canned fish - 200 Grams (I have sardines in oil)
- Chicken eggs - 1 Piece
- Mayonnaise - 100-120 Grams
- Salt - To taste
- Black Pepper - To taste
How to cook "Beetroot Salad with Canned Fish"
Prepare the ingredients for making beetroot salad with canned fish.
Peel the pre-cooked root vegetables and grate them on a coarse grater - these are beets and potatoes.
Drain the oil from the sardines, remove the large bones from the pieces, chop the fish with a fork.
Hard-boil chicken eggs, grate them on a medium or fine grater.
Layer the lettuce. The first layer is potato. Season the potatoes with salt and pepper to taste, pour with mayonnaise.
Distribute canned fish and drizzle with mayonnaise.
Lay out the beetroot layer, add mayonnaise.
Sprinkle the grated eggs over the salad and you're done. Let the salad cool for 15 minutes in the refrigerator.
Enjoy your meal!