Salade de betterave et thon (Beet and tuna salad)

Name: Salade de betterave et thon (Beet and tuna salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium-size beets, about two pounds; 18 new, waxy, red-skinned potatoes, about two pounds; Salt to taste, if desired; 1 1/2 cups finely chopped onions; 2 seven ounce cans solid white tuna packed in oil, undrained and flaked; 1 two-ounce can flat anchovies, drained and chopped; 2 tablespoons imported mustard; 1/4 cup red-wine vinegar; 9 tablespoons corn, peanut or vegetable oil; Freshly ground pepper to taste; ⅓ cup finely chopped parsley; 2 tablespoons finely chopped fresh dill

Servings: persons

10 medium-size beets, about two pounds
18 new, waxy, red-skinned potatoes, about two pounds
Salt to taste, if desired
1 1/2 cups finely chopped onions
2 seven ounce cans solid white tuna packed in oil, undrained and flaked
1 two-ounce can flat anchovies, drained and chopped
2 tablespoons imported mustard
1/4 cup red-wine vinegar
9 tablespoons corn, peanut or vegetable oil
Freshly ground pepper to taste
⅓ cup finely chopped parsley
2 tablespoons finely chopped fresh dill

1
Put the beets in one kettle and the potatoes in a second.
2
Add cold water to cover and salt to taste to each kettle.
3
Bring to the boil.
4
Let the potatoes cook about 25 minutes and the beets about 25 to 45 minutes or until each vegetable is tender.
5
Drain and let cool.
6
Peel both the beets and potatoes.
7
Slice the beets and potatoes into a large mixing bowl.
8
There should be about five cups of potatoes and four cups of beets.
9
Add the onions, tuna and anchovies.
10
Put the mustard in a mixing bowl and add the vinegar, stirring with a wire whisk.
11
Gradually add the oil, stirring vigorously with the whisk.
12
Season to taste with the pepper.
13
Pour the sauce over the salad.
14
Add the parsley and dill and toss to blend.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 medium-size beets, about two pounds, 18 new, waxy, red-skinned potatoes, about two pounds, Salt to taste, if desired, 1 1/2 cups finely chopped onions, and more.

Yes, Salade de betterave et thon (Beet and tuna salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!