Beet And Sardine Salad Recipes

BEET AND SARDINE SALAD

Steps:

• Stir together sour cream, horseradish, dill, and salt to taste. Cut beets into 1/2-inch cubes and toss with oil and salt to taste. Serve sardines on top of beets with sour cream mixture.

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

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.

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!

NECTARINE AND BEET SALAD

Steps:

• In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.

BEET SALAD

Steps:

• Drain the beets. Peel the onion and cut into 1/8-inch-thick slices.
• Combine the sugar and white wine vinegar in a bowl and let stand for 5 minutes, or until the sugar is dissolved. Add the beets and onions and toss until completely coated. Cover with plastic wrap and refrigerate until ready to serve.