I get a farm share that always features a lot of beets. They are delicious of course, but I’ve been scratching my head for some new uses. My latest idea: a twist on tuna salad. Amounts are approximate; adjust for your tastes.
Serves 1
- 1/2 cup roasted beet matchsticks
- 3/4 cup sliced celery
- 1/2 cup sliced yellow pepper
- 1/4 cup roughly chopped, toasted pecans
- 3-4 oz. canned tuna (I love Wild Planet’s albacore tuna)
- Spicy Wasabi Dressing
Preparation Notes
Roasted Beet Matchsticks: I started by making a batch of beet chips, slicing beets about 1/4″ thick, tossing with olive oil and salt and pepper, spreading single layer on a large cookie sheet and roasting at 375 or 400 (F) until lightly browned and tender, about 35 to 45 minutes. Once cooled I cut chips the opposite direction to create “matchsticks.”
Celery: A cold weather vegetable, it tastes great right now. I use the tender inner stalks when eating raw, saving the outer stalk for soups and stir-fries.
Spicy Wasabi dressing: Blend together 2 Tbsp. mayonnaise and 1 tsp. wasabi, then gradually blend in 1-2 Tbsp. soy sauce, to taste. Optional: a squeeze of fresh lime juice.
Mix It Up Over the Week
Once you have a batch of roasted beets, it’s easy to come up with variations over the week:
- For the celery: thinly sliced green cabbage
- For the yellow peppers: grated carrots
- For more green–what about those peas mentioned in the previous article?!
- For the tuna: sauteed, diced chicken breasts
- For the pecans: walnuts, sliced almonds, pumpkin seeds.
- For the dressing: use any favorite, e.g., lemon and olive oil, cilantro-lime, a Dijon-sherry vinaigrette