Beet salad "Red velvet"

Bright salad of beets, canned red beans, red onions and sprats. All products complement each other perfectly. Beetroot salad is prepared very quickly and is eaten with pleasure.

Ingredients

• Boiled beets (small) - 1 pc.
• Canned red beans - 3 tbsp. l.
• Red onion - 0.4 pcs.
• Canned fish in oil (sprats) - 0.5 cans
• Mayonnaise - 1.5 tbsp. l.
• Pine nuts - 1 tbsp. l. (taste)
• Ground black pepper - to taste
• Salt - to taste

Directions

1. Prepare products for beetroot salad "Red Velvet" with sprats and beans. Boil the beets in advance until cooked (40-50 minutes from the moment of boiling).
2. Clean the beets and cut into small cubes.
3. Finely chop the red onion.
4. Rinse canned red beans, shake off the water. Add beans to beets and onions.
5. Grind sprats (or other canned fish).
6. Add sprats to vegetables.
7. Season the salad with mayonnaise and mix gently. Salt and pepper to taste.
8. Put beetroot salad with sprats and beans through the serving ring. If desired, sprinkle the salad with pine nuts.
9. Bon appetit!