Beet And Sardine Salad Recipes

CREAMY BEETS AND SARDINES SALAD

Steps:

• 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!

SARDINE SALAD SANDWICH

Steps:

• Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
• Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

MARINATED BEET SALAD

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.