Beetroot, red bean and tuna salad

Beetroot, red bean and tuna salad

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  • 4
  • Easy
  • 30 minutes
  • 15 minutes
  • Woolworths Tranquille Blush 2019

Ingredients

  • 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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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