Fresh sardines, roast baby beetroots with whipped avocado and feta

I come from Gothenburg where fish is plentiful and very, very fresh. Despite this there is a saying that in Gothenburg they only eat mackerel, salmon and cod. I have discovered I am not far off it but I do like a few more kinds of fish and sardines is one of them. I was very happy when I spotted fresh sardines at the fishmonger. They were filleted and looked simply irresistible, I knew I had to get some for dinner. I love them cooked simply with fresh lemon and new potatoes. A bunch of baby beetroots and a couple of avocados and I knew what to make!


I started on the baby beetroots as they would take the longest to cook.


Roast beetroots

preparation time 5 minutes

cooking time 40-50 minutes

oven 180C or 360F

serves 2-4


  • 2 good handful of baby beetroots or 4 full size ones
  • salt & pepper
  • olive oil

If you are using full sized beetroots you might want to peel them, the baby ones has such thin skin I didn’t bother peeling them.

Cut them in to thin wedges, beetroot takes quite a while to cook and everything else cooked so quickly I didn’t want to wait too long for them. Place them on a non stick baking sheet, sprinkle with salt and pepper and olive oil before roasting.




Next I peeled the new potatoes, they were so incredibly large and boiled them with dill.  I rinsed the sardines, patted them dry and placed them on an oven tray, skin side up with a sprinkle of salt, pepper and olive oil. They would cook in about 4 minutes under the grill so they went in last.




I had avocados and feta cheese and decided to make a “sauce” on the side. This was super quick and easy and lots of flavor.


Whipped feta cheese and avocado

preparation time 5 minutes

cooking time 0 minutes

serves 4


  • 2 ripe avocados
  • 1 red chilli
  • 1/4 lemon, juice only
  • 1/2 yellow onion
  • 1 garlic clove
  • 1 dl or 1/2 cup buttermilk
  • 1/2 block of feta cheese

Scoop the avocado flesh out and place in a blender. Give the chilli a rough chop, dice the onion and add with the crumbled feta cheese, the lemon juice and the buttermilk. I crushed the garlic clove to avoid getting a big piece in my mouth in case it didn’t blend but you could give it a rough chop and add as well. Blend until smooth and there is air in the avocado and feta.





I raided the veg patch and got some spinach and French beans that I steamed for just a few minutes,

As the beetroots were almost done I put them at the bottom of the oven and turned the grill on. I placed the sardines under the grill whilst draining the potatoes and started to set the table.


I plated the sardines with the greens and some lemon wedges




The beetroots were done 16July_RoastedBeets


It was a lovely evening so we could eat dinner outside sipping chilled cava.




After dinner we strolled down to a pub on the seafront and listened to a great African band, I love summer by the sea!





3 Responses to “Fresh sardines, roast baby beetroots with whipped avocado and feta”
  1. Pang says:

    This is such a wonderful way to make fish even tastier 🙂

  2. I love fresh sardines especially in the summer! And with beetroot even better! What a delicious healthy meal 😉

Check out what others are saying...
  1. […] dish, and Petra from Food Eat Love has some super taste combinations in this dish of fresh sardines, roast baby beets with whipped avocado and feta.  As you’d expect it’s the beetroot that going to take the longest to cook […]

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