Salad with smoked red fish

Rinse the beets thoroughly under a stream of cold water. And then put it in a saucepan and pour water so that it covers it completely. Put the pan on the stove and bring to a boil over medium heat. Then reduce the heat to a minimum and cook the beets until tender, that is, until it becomes soft. The exact cooking time depends on the variety and size of the vegetable and varies between 40-90 minutes. Next, drain the hot water, and put the beets on a plate so that it cools down. After it cools down, peel it and cut it into small slices.

Peel the red Crimean onion, rinse it under water and wipe it with a paper towel. Then cut it into rings and put it in a small container. Pour the onion with red wine vinegar and sprinkle with ground black pepper. Leave the onion in this form, covered with a lid or cling film, so that it is pickled.

Smoked red fish (salmon, salmon or other) cut into slices.

In a large salad bowl, mix a mix of salad leaves (you can buy a ready-made mixture in stores), beetroot slices and smoked red fish. Canned beans should also be added, after draining all the excess liquid from it, rinsing under water and drying.

Cut cashew nuts in half and sprinkle with ground chili pepper. Then also put them in a salad bowl with the rest of the ingredients.

After the red onion has been pickled, it also needs to be transferred to the salad.

Gently mix all the ingredients of the salad together, without damaging the lettuce leaves and keeping them fresh. Salt the dish with sea salt to your liking.

In a separate container, mix extra virgin olive oil (first pressed) and unsweetened Greek yogurt with each other.

You can serve the salad immediately by sprinkling it with a pre-dressing of a mixture of olive oil and Greek yogurt. Or store in the refrigerator for up to two days.

Bon appetit!