Summary

Ingredients

• 1 can tuna
• 3 tuber / s beetroot, cooked and peeled
• 2 bunches parsley or 50 g fresh, young ground elder leaves
• some olive oil (with tuna in oil this is enough from the can)
• salt and pepper
• some apple cider vinegar
• 1 tablespoon, leveled mustard

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Instructions

1. Drain the tuna.
2. Cook the beetroot until soft and then peel it. I usually use the pre-cooked, shrink-wrapped variant from the supermarket out of laziness. Chop the tubers into small cubes.
3. Wash, drain and finely chop the parsley or groundgrass. If you use groundgrass, you should make sure to pick young leaves, they are milder in taste and not as woody. Giersch can always be harvested young if you cut off the old plants, it always comes back!
4. Mix the beetroot cubes, tuna and greens in a bowl.
5. For the vinaigrette, pour oil, pepper, salt, vinegar and mustard into a jam jar and shake well until an emulsion has formed, pour this over the salad and mix well.
6. The salad should soak in the refrigerator for several hours so that the beetroot can soak up the sauce, otherwise the contrasts in taste are too strong. Can therefore be prepared well for guests the day before, it tastes best if it is properly pulled through.
7. This is a recipe from the host mother of my exchange family in France.