Beet and Sardine Salad

Beet and Sardine Salad
Photo by Romulo Yanes


  • 1 3 3/4- to 4 3/8-oz can sardines in oil
  • 1 16-oz jar pickled sliced beets
  • ½ cup sour cream
  • 2 tablespoons fresh dill
  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled horseradish

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.

View full recipe at Epicurious


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