Prep
10 mins

Cooking Time

Cooking
10 mins

Serves 2

Beetroot

Ingredients

Serves: 2

  • 2-3 whole Florette cooked beetroot, cut into wedges
  • 1 bag Florette Crispy
  • 1 tin good quality tuna, drained
  • 3 eggs
  • 75g fine green beans
  • 1-2 vine tomatoes, diced
  • 5cm piece cucumber, diced
  • ½ red pepper, thinly sliced
  • 12 black olives
  • few sprigs fresh flat-leaf parsley
  • ½  lemon, cut into wedges

For the dressing:

  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • ½ clove garlic
  • good pinch sea salt
  • few basil leaves

Method

  1. Boil the eggs until not quite hard-boiled (approx 8 minutes from simmering) then cool quickly in cold water and peel off the shells. Set aside.
  2. Meanwhile, steam or boil the green beans for a couple of minutes until they’re only just cooked and still retain a little bite. Plunge into cold water to cool quickly then set aside. Now chop the tomatoes, cucumber, red pepper and parsley.
  3. Make the dressing. Crush the salt with the garlic and chop finely. Measure the vinegar into a small jug or bowl then stir in the crushed garlic and salt. Whisk in the olive oil. Shred or tear the basil leaves and add to the dressing.
  4. Arrange the salad leaves in a large serving bowl or platter then top with the tomatoes, cucumber, pepper, olives and beans. Halve the eggs and arrange on top along with the tuna. Cut the beetroot into wedges and add to the salad then garnish with wedges of lemon.
  5. Whisk the dressing again and drizzle a little over the top just before serving.
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