Tangy Beet Salad with Smoked Sardines

Preparation info
  • Makes:


    • Difficulty


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.


  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 4 cans


  1. Whisk the oil with the mustard in the bottom of a serving bowl.
  2. Drain the sardines and add them to the bowl. Break them up into pieces with a fork.
  3. 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.
  4. Ri