Brisling Sardine and
Beet Salad
Brisling Sardine
and Beet Salad
Ingredients
- 3 medium red beets, tops cut off and tails trimmed
- 3 medium gold beets, tops cut off and tails trimmed
- 2-3 tbsp extra virgin olive oil
- 1 cup sour cream
- 2 tbsp heavy cream
- 2 tbsp chopped fresh dill
- 1 lemon, zested and juiced
- 2-3 cups baby arugula
- 2 cups grape tomatoes, halved
- 1 can Crown Prince Natural Mediterranean Style Brisling Sardines, drained
- ¼ cup toasted sliced almonds
- salt and black pepper, to taste
Directions
Preheat oven to 350°F.
Wash beets under cold running water and place in a baking dish. Coat with a small amount of olive oil, salt and pepper. Add enough water to cover the beets about halfway. Cover baking dish with foil and place into oven. Bake for at least one hour or until the beets are tender. Remove from oven and allow to completely cool. When the beets have cooled, peel them with a paper towel by rubbing them until the skins are removed. Keep the red beets separate from the gold beets. Cut beets into wedges, coat with olive oil, and season with salt and pepper. Set aside. Keep refrigerated until ready for assembly.
In a small mixing bowl whisk together sour cream, heavy cream, dill, lemon zest and juice. Whisk until thick, then season with salt and pepper. Set aside. Keep refrigerated until ready for assembly.
On a large serving platter or individual serving plates, layer salad in the following order: sour cream mixture on the bottom, arugula, red beets, sardines (try to keep them as whole as possible), gold beets, tomatoes and almonds.
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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