Roasted Beet and Canned Sardine Salad

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Roasted beet and canned sardine salad is a keeper for your recipe book, a keeper for your well-being, and a keeper for the planet.

Course Main Dish

Cuisine Seafood

Keyword roasted beet, salad, sardine, seafood

Prep Time 15

Cook Time 1

Servings people

Calories 254kcal

Cost $8

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