Whether you're a health-savvy food lover, a sustainable eater, or simply someone who delights in a culinary adventure, the Roasted Beet and Canned Sardine Salad is a fusion of flavors and benefits.
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Roasted Beet and Canned Sardine Salad
The marriage of roasted beets and sardines is a testament to the harmonious interplay of contrasting tastes. The sweetness of the beets provides a counterpoint to the briny savoriness of the sardines, creating a mouthwatering dish that satisfies all the senses.
When serving the roasted beet and canned sardine salad, consider complementing the dish with sides that enhance its flavors. A selection of artisanal Keto Breads can absorb the vibrant dressing while offering a satisfying chew. For those seeking a lighter accompaniment, a Chilled Shrimp and Gazpatcho Soup provides a cool, refreshing contrast to the salad's hearty depth.
Ingredients
Serves: 4 Prep Time: 15 minutes Cook Time: 1 hour
- ½ cup homemade mayonnaise
- 1 tablespoon prepared horseradish
- 2 tablespoon fresh dill, chopped
- 1 lb beets, stems trimmed
- 2 cans sardines, drained
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Roasted Beet and Canned Sardine Salad
Preheat your oven to 400 F.
Clean the beets and place them individually in small closed-up foil packets.
Place them in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.
When cool enough to handle, cut the beets into ½-inch cubes and place in a bowl with about 2 tablespoons cooking fat. Toss well to coat the beets all over with the fat.
Combine the mayonnaise in a bowl together with the dill, horseradish and season to taste with salt and pepper.
Place a bed of roasted beets on each plate and add the mayonnaise on top. Place the sardines on top of the mayonnaise.
More Seafood Recipes
If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Seafood Gumbo Recipe
- Keto Seafood Chowder Recipe
- Marinated Asian Style Tuna Steaks
- Tomato Fish Chowder Recipe
- Mussels and Shrimp Chowder Recipe
📖 Recipe
Roasted Beet and Canned Sardine Salad
Ingredients
- ½ cup homemade mayonnaise
- 1 tablespoon prepared horseradish
- 2 tablespoon fresh dill chopped
- 1 lb beets stems trimmed
- 2 cans sardines drained
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Clean the beets and place them individually in small closed-up foil packets.1 lb beets
- Place them in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.
- When cool enough to handle, cut the beets into ½-inch cubes and place in a bowl with about 2 tablespoons cooking fat. Toss well to coat the beets all over with the fat.Cooking fat
- Combine the mayonnaise in a bowl together with the dill, horseradish and season to taste with salt and pepper.½ cup homemade mayonnaise, 1 tablespoon prepared horseradish, 2 tablespoon fresh dill, Sea salt and freshly ground black pepper to taste
- Place a bed of roasted beets on each plate and add the mayonnaise on top. Place the sardines on top of the mayonnaise.2 cans sardines
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