9 INGREDIENTS • 10 STEPS • 1HR

Creamy Beets and Sardines Salad

Name: Creamy Beets and Sardines Salad
Total time: PT3600.0S
Yield: 2
Ingredients: 350 gram Beet; 1/3 cup Yogurt; 1 tablespoon Apple Cider Vinegar; to taste Salt; to taste Ground Black Pepper; 1 can Sardines in Extra-Virgin Olive Oil; 1/2 Lemon; 1 tablespoon Extra-Virgin Olive Oil; to taste Arugula

Recipe

4.5

2 ratings

From Jamie Oliver’s cookbook Everyday Superfood, this dish is such an original way to serve beets and sardines!

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Creamy Beets and Sardines Salad

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

From Jamie Oliver’s cookbook Everyday Superfood, this dish is such an original way to serve beets and sardines!

1HR

Total Time

$1.30

Cost Per Serving

Ingredients

Servings

2

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

Nutrition Per Serving

VIEW ALL

Calories

278

Fat

15.3 g

Protein

17.9 g

Carbs

21.8 g

Add to plan

Creamy Beets and Sardines Salad

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

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!