Creamy Beets and Sardines Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/2 cups

Beets

1/3 cup

Yogurt

1 Tbsp

Apple Cider Vinegar

to taste

Salt

to taste

Ground Black Pepper

1 can
(120 g)

Sardines in Extra-Virgin Olive Oil

1/2

Lemon

1 Tbsp

Extra-Virgin Olive Oil

to taste

Arugula

Cooking Instructions

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Step 1

Preheat the oven to 390 F (200 degrees C).

Step 2

Wash the Beets (2 1/2 cups) .

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 (1 Tbsp) 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 (1 Tbsp) .

Step 7

Using an immersion blender, puree until smooth.

Step 8

Divide Yogurt (1/3 cup) 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!