| ½ cup | Sour cream |
| 1 Tablespoon | Bottled horseradish (not drained) |
| 2 Tablespoons | Chopped fresh dill |
| 1 jar (16 ounces) | Pickled sliced beets, drained |
| 1 Tablespoon | Olive oil |
| 1 can | Wild Planet Sardines in Olive Oil, drained |
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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.
Arrange beets on individual salad plates. Top with sardines and sour cream mixture.
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