Cooking Instructions
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Step 1
Preheat the oven to 390 F (200 degrees C).
Step 2
Wash the
Beets (350 g)
.
Step 3
Wrap them in parchment paper and bake them for about 45 minutes or until cooked.
Step 4
Remove them from the oven, put the purple one on the side and then peel and quarter the others.
Step 5
Dress them with
Extra-Virgin Olive Oil (15 mL)
and
Lemon (1/2)
juice.
Step 6
Take 2 of the purple beet, add
Salt (to taste)
,
Ground Black Pepper (to taste)
, and the
Apple Cider Vinegar (15 mL)
.
Step 7
Using an immersion blender, puree until smooth.
Step 8
Divide
Yogurt (85 g)
into 2 plates. Add pureed beets and swirl around to achieve a marbled effect.
Step 9
Remove
Sardines in Extra-Virgin Olive Oil (1 can)
from the oil, cut them in half lengthwise and plate them with the beets on top of the yogurt-beet puree. Decorate with some
Arugula (to taste)
leaves.
Step 10
Serve it with a slice of bread. Enjoy!
