Killer Salad Recipes

Beetroot made yummy

by Wit
20 July 2007

Beetroot has been rumoured to have many uses, including medicinal and even as an aphrodisiac. It’s just that – taste-wise – I find it a bit lacking. But that can be fixed with the addition of just the right ingredients. Here’s a salad that can go with almost anything for lunch or dinner.

Of course I cannot be bothered to peel and boil fresh veg, so I buy them pre-boiled in sealed packs. Use a full pack of 4 smallish boiled beetroots to serve 4. Next comes the chopping. It needs to be done very finely, so again I recommend using a food processor. Make sure you close the lid well, because beetroot stains are hard to get out of your clothes (except maybe using scissors).

Chuck the chopped or shredded beetroot into a bowl. Next, boil at least two eggs. That’s gonna take 5 minutes or so, so in the mean time you can do some more chopping. You’ll need something with a subtle onion taste, like a couple of spring onions or a good bunch of chives. Chop these finely as well. You already have the food processor out, so why not use that? Be careful not to blend them into a paste.

Make sure the eggs don’t turn green. 10 minutes boiling is just too much. ‘Scare’ them in plenty of cold water, then peel them. Chop into fine chunks as well (easily done using two blunt knives). Add some seasoning like a small pinch of salt and maybe some spices. Personally I’m a fan of paprika powder, coriander powder and laos.

Then for the grand finale: open two small cans of tuna or similar fish. Make sure there are no bones in and drain most of the water or oil. You can also use mackerel. Better yet, use one of those sealed, smoked, whole mackerels and carefully unbone it and flake the meat. That’s a lot of work though, so only do that on special occasions.

To finish it off, add mayo by the spoonful and stir well until it’s nice and sticky and pinkish - but with the main ingredients still clearly visible. Add some more salt if needed. Dig in or save for later. This salad will keep well in the fridge (in a sealed container) for a couple of days.