Preheat the oven to 390 F (200 degrees C).
Wash the Beet (350 gram).
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 tablespoon) and Lemon (1/2) juice.
Take 2 of the purple beet, add Salt (to taste), Ground Black Pepper (to taste), and the Apple Cider Vinegar (1 tablespoon).
Using an immersion blender, puree until smooth.
Divide Yogurt (1/3 cup) into 2 plates. Add pureed beets and swirl around to achieve a marbled effect.
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.
Serve it with a slice of bread. Enjoy!