Ingredients

Method

• 1 bunch baby beetroot, washed
• 1 small red onion, very finely chopped
• ½ cup grape juice
• 3 T extra virgin olive oil
• 3 T red wine vinegar
• sea salt and freshly ground black pepper, to taste
• 100 g candy-striped beetroot, thinly sliced
• 2 x 170 g cans tuna chunks in vegetable oil , drained
• 1 x 400 g can red kidney beans
• 4 T cream cheese

Method

Ingredients

1. Place the baby beetroot in a saucepan and fill with cold water. Bring to a boil and cook until tender. Allow to cool before peeling and leave whole. You can also cut the beetroot if you like.

2. In a bowl, whisk together the red onion, grape juice, olive oil, red wine vinegar, salt and pepper to make the dressing. Add the boiled beetroot and the raw candy-striped beetroot to the dressing and marinate at room temperature for 20 minutes.

3. Arrange the beetroot on platters and top with the tuna, kidney beans and a dollop of cream cheese. Spooning over the remaining dressing.

Cook's note: A delicious salad for lunchboxes or an easy meal if you’re still WFH. It offers two textures: the crunch of raw beetroot and the tenderness of boiled baby beetroot.

Find more salad recipe here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana