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Preheat the oven to 390 F (200 degrees C).
Beets (2 1/2 cups)
Wrap them in parchment paper and bake them for about 45 minutes or until cooked.
Remove them from the oven, put the purple one on the side and then peel and quarter the others.
Dress them with
Extra-Virgin Olive Oil (1 Tbsp)
Take 2 of the purple beet, add
Salt (to taste)
Ground Black Pepper (to taste)
, and the
Apple Cider Vinegar (1 Tbsp)
Using an immersion blender, puree until smooth.
Yogurt (1/3 cup)
into 2 plates. Add pureed beets and swirl around to achieve a marbled effect.
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)
Serve it with a slice of bread. Enjoy!
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