Creamy Beets and Sardines Salad
From Jamie Oliver’s cookbook Everyday Superfood, this dish is such an original way to serve beets and sardines!
I am a HUGE fun of sardines, they are packed with omega-3 fatty acids and are also a great source of vitamin D and calcium. One of the most underrated superfood on the market. I seriously wished people appreciated them more.
But, since I am a big “supporter” I’m on a mission of creating more and more recipes with them. So stay tuned cause more will come your way 😉
Ingredients (serves 2):
- 350 gr of mixed-color beets (I purchased mine on kateandkimi)
- 1/3 cup yogurt (I used Irene’s rich yogurt)
- 1 tbsp apple cider vinegar (I used organic Alce Nero)
- salt and pepper
- 1 can sardines in extra virgin olive oil (I used Ayam Brand)
- 1/2 lemon
- 1 tbsp extra virgin olive oil (I used Organic Alce Nero)
- fresh rocket to garnish
Wash the beets 
wrap them in parchment paper and bake them at 200 for about 45 min 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 olive oil and lemon juice
Take 2 of the purple beets, add salt, ground pepper and the apple cider vinegar
Using an immersion blender, puree’ until smooth
Grab your yogurt
and divide it between 2 plates, spread it out and marble the pureed beet through it Grab the sardines,
remove them from the oil, cut them in half (lengthwise) and plate them with the beets on top of the yogurt-beet puree. Decorate with some fresh rocket leaves
and serve it with a slice of bread
Soooo yummy!
Love
-Dani
