Medium 
20 Minutes Savory Recipes
Beetroot Salad with Anchovies
Today we’ve prepared the ultimate meze for tsipouro — Beetroot Salad with Anchovies. Once you try it, you’ll want to serve it with raki or beer every time. Simple, easy, Mediterranean, and full of flavor — just good ingredients that come together beautifully on your plate.
For this beetroot salad, we used Toasted Bread with Oil and Oregano.
What we will need:
- 600 g boiled beetroots, cut into cubes
- 2 cups beet greens (tender leaves)
- ½ cup olive oil for frying
- 1½ cups grated Toasted Bread with Oil and Oregano
- 3 tbsp olive oil
- 2 garlic cloves, sliced
- Juice and zest of 1½ lemons
- 1 chili pepper
- 3–4 anchovies
- Salt & pepper
Execution:
- Pat the beet slices dry with paper towels and fry them for 1–2 minutes.
- In the same pan, add 3 tbsp olive oil, the garlic, anchovies, and chili pepper, and sauté for 2 minutes.
- In a separate pan, add a bit of garlic and the grated rusk, mixing until golden.
- In a salad bowl, combine the beetroots, beet greens, and the garlic rusk mixture.
- Add the lemon juice and zest, mix well, and serve.
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