Beet salad with canned fish
Description
The recipe won't take much time. Beet salad with canned fish is an excellent choice for both everyday meals and festive occasions. I recommend preparing the salad in layers to achieve a more refined taste and an attractive appearance. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making beet salad with canned fish.
- 2
Step 2
Peel the pre-cooked root vegetables and grate them on a coarse grater—beets and potatoes.
- 3
Step 3
Drain the oil from the sardines, remove large bones from the pieces, and mash the fish with a fork.
- 4
Step 4
Boil chicken eggs hard, then grate them on a medium or fine grater.
- 5
Step 5
Layer the salad. The first layer is the potato layer. Season the potatoes with salt and pepper to taste, then drizzle with mayonnaise.
- 6
Step 6
Spread the canned fish and drizzle with mayonnaise.
- 7
Step 7
Place the beet layer and add mayonnaise.
- 8
Step 8
Sprinkle the salad with grated eggs and it's ready. Place the salad in the refrigerator to chill for 15 minutes.
- 9
Step 9
Decorate if desired and serve.