Nicoise Salad With Beets
Recipe courtesy of the Chefanies
Adapted From Ina Garten’s The Barefoot Contessa Cookbook.
Serves 6
INGREDIENTS
1 lb of boiling potatoes (we used red and white)
1/2 pound haricots verts, stems removed
2 6-ounce can Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup black olives, pitted
6 hard-cooked eggs, peeled and quartered
optional
2 large golden beets
DIRECTIONS
Boil potatoes until fork tender. Chop roughly and drizzle with olive oil and salt and pepper.
Roast beets and when cool chop roughly.
Meanwhile cook hard boiled eggs and peel. Slice in halves.
Slice the red onion, chop the olives and halve the cherry tomatoes.
Mix dressing of balsamic vinegar, olive oil and Dijon mustard.
Depending on how you are making it as a platter or in a bowl assemble accordingly.
Drizzle with dressing and serve at room temperature.
