Matiz Sardines with Roasted Beets and Fresh Herbs

Sardines with beets and fresh herbs salad

This warm salad with Matiz Sardines, roasted beets, Spanish extra virgin olive oil, and fresh herbs, is an easy side dish or entree. The sardines in olive oil and salt counter the concentrated sweetness of the roasted beets, and you can use whatever herbs you have on hand – sage, thyme, rosemary, cilantro, or just a handful of parsley or scallions. Top with creme fraiche or sour cream and more herbs for a colorful presentation.

Sardines with beets and fresh herbs salad
Matiz Sardines with Roasted Beets and Fresh Herbs
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Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Sardines with beets and fresh herbs salad
Matiz Sardines with Roasted Beets and Fresh Herbs
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 375 degree. Cut beets into wedges and put into a pile on a baking sheet. Pour 2-3 tablespoons olive oil and the salt over the beets and toss with your handles, coating them fully. Spread the slices out evenly on the baking sheet and roast for about 20-30 minutes. The beets will shrink and should be fork-tender when done.
  2. Place the beets in a medium serving bowl. Break the sardines into large chunks into the bowl, add the herbs and 1-2 tablespoons more olive oil and toss with a large spoon. Divide into two servings and top each with a dollop of creme fraiche or sour cream, and additional herbs to garnish. Serve warm with crusty bread.
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