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Prep
Difficulty
Easy
Time
Estimate
20 mins
Prepare the beets and once they start to braise in the skillet, work on the garbanzo & brisling salad. Once the salad and beets are done, serve the beets on top of the arugula with the goat cheese and/or nuts on top.
Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.
If you like tuna & bean salads, do not hesitate to try this one. A few of you may be turned off from it since brislings are technically sardines. I hesitated too, until we tasted it and then we almost forgot to take a photo because we were too busy devouring it. Sardines are packed with Omega-3 oils, are low-mercury and are one of the best fish to eat sustainably. This dish is inspired by Alton Brown’s weight-loss trick of eating Sardine-Avocado Sandwiches. Be sure to buy a nice quality can of sardines, smoked is nice, and be sure it is packed in olive oil for an extra dose of healthy fat.
