Beetroot salad with tuna

Last Updated on November 14, 2024

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ingredients

beetroot tuna in its own juice small onion hard-boiled egg parsley

Dressing

2 tbsp extra virgin olive oil 3 tbsp balsamic vinegar red garlic salt ground white pepper

step

1. I didn’t write the quantities, but the beetroot and tuna should be put in a 2:1 ratio, so two parts beetroot and one part tuna… wash the beetroot well and put it in a steamer or boil it in water, then peel it and cut it into any shapes you like 2. Dressing – mix two tablespoons of oil and three tablespoons of balsamic vinegar, add crushed garlic, salt and pepper with ground white pepper 3. put the beetroot in a bowl, add the tuna and its juices, finely chopped onion and mix lightly 4. finally add the parsley and chopped hard-boiled egg 5. serve with baguette