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RECIPE
9 INGREDIENTS10 STEPS1HR

Creamy Beets and Sardines Salad

4.5
2 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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From Jamie Oliver’s cookbook Everyday Superfood, this dish is such an original way to serve beets and sardines!
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 1/2 cups
1/3 cup
Yogurt
to taste
1 can
Sardines in Extra-Virgin Olive Oil
1/2
1 Tbsp
Extra-Virgin Olive Oil
to taste

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Nutrition Per Serving

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CALORIES
278
FAT
15.3 g
PROTEIN
17.9 g
CARBS
21.8 g

Cooking Instructions

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Step 1
Preheat the oven to 390 F (200 degrees C).
Step 2
Wash the Beet (350 gram).
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 tablespoon) 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 tablespoon).
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!

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Nutrition Per Serving
Calories
278
% Daily Value*
Fat
15.3 g
20%
Saturated Fat
3.6 g
18%
Trans Fat
0.0 g
--
Cholesterol
39.2 mg
13%
Carbohydrates
21.8 g
8%
Fiber
5.5 g
20%
Sugars
14.3 g
--
Protein
17.9 g
36%
Sodium
379.2 mg
16%
Vitamin D
0.0 µg
0%
Calcium
251.4 mg
19%
Iron
3.2 mg
18%
Potassium
662.7 mg
14%
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