Best 6 Beet And Sardine Salad Recipes
Beet and sardine salad is a delicious and nutritious dish that can be enjoyed as a light lunch or dinner. The combination of sweet beets, savory sardines, and tangy vinaigrette dressing creates a flavor profile that is both unique and satisfying. This salad is also a good source of vitamins, minerals, and omega-3 fatty acids. If you are looking for a healthy and flavorful salad recipe, then beet and sardine salad is a great option.
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BEET AND SARDINE SALAD
Categories Salad Fish Appetizer No-Cook Quick & Easy Beet Sour Cream Dill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
RUSSIAN BEET SALAD WITH HERRING
This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.
Provided by Evgeniya
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h55m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9.4 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1.2 g
CREAMY BEETS AND SARDINES SALAD
From Jamie Oliver's cookbook Everyday Superfood, this dish is such an original way to serve beets and sardines!
Provided by The Fit Mediterranean
Categories Salad Healthy Pescatarian Easy Make Ahead Shellfish-Free Beginner Gluten-Free Egg-Free Soy-Free Blender Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free Oven
Time 1h
Yield 2
Number Of Ingredients 9
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!
Nutrition Facts : Calories 139 calories, Protein 8.9 g, Fat 7.7 g, Carbohydrate 10.9 g, Fiber 2.7 g, Sugar 7.2 g, Sodium 189.6 mg, SaturatedFat 1.8 g, Cholesterol 19.6 mg, TransFat 0 g, UnsaturatedFat 5.4 g
NECTARINE AND BEET SALAD
Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BEET SALAD
Beets are a highly underused vegetable in the United States. In Europe you can buy whole cooked beets in any grocery store, but since here you have to buy them raw and cook them, I opt for canned beets to make this simple salad.
Yield serves 10 to 12
Number Of Ingredients 4
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.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for beets that are firm and deep red in color, and sardines that are packed in olive oil or water.
- Don't overcook the beets: Beets should be cooked until they are tender but still have a slight crunch. Overcooked beets will be mushy and lose their flavor.
- Use a variety of textures: This salad has a great mix of textures, from the crunchy beets and walnuts to the soft sardines and creamy avocado. To add even more texture, you could also add some crumbled feta cheese or crispy bacon.
- Don't be afraid to experiment: This recipe is just a starting point. Feel free to add or remove ingredients to suit your own taste. For example, you could add some chopped fresh herbs, such as parsley or dill, or a squeeze of lemon juice.
Conclusion:
This beet and sardine salad is a delicious and healthy way to enjoy these two nutritious ingredients. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover beets. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed.
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