Tangy Beet Salad with Smoked Sardines

Name: Tangy Beet Salad with Smoked Sardines
Yield: Makes: 4 servings
Ingredients: 4 cans (3½ ounces each) skinless, boneless smoked sardines packed in water; ¼ cup olive oil; 1 teaspoon Dijon mustard; ¼ cup fresh parsley or dill leaves (optional); 1 medium-size sour pickle; 1 jar (about 3 ounces) cocktail onions

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

It’s the unusual combination of flavors that makes the ingredients in this recipe taste so good together. The bite of the pickled onions and the sweetness of the beets are wonderful contrasts to the richness of the smoked sardines.

Ingredients

¼ cup olive oil
1 teaspoon Dijon mustard
4 cans

Pescatarian
Gluten-free

Method

Whisk the oil with the mustard in the bottom of a serving bowl.
Drain the sardines and add them to the bowl. Break them up into pieces with a fork.
Drain and chop the beets, then add them to the sardines. Drain and halve the cocktail onions; add them to the bowl. Finely chop the pickle; add it to the bowl. Combine the ingredients thoroughly.
Ri