Today’s beet salad is a typical result of using leftovers and vegetable scraps from the fridge. I made the experience, that these kind of dishes are either great or inedible, so, fortunately, in this case, I loved the result.
The combination of the sweet apple and slightly austere beets is just great, and the feta and tuna add two more completely different flavors to that salad. Beside that, thanks to the tuna, cheese, and chickpeas, you will not end up being hungry.
Concerning preparing salad dressing, I am probably the laziest person on earth. This is why there are only four ingredients necessary to get the salad dressing done. If you are more of a dressing-making-person than I am, feel free to make your own experiments, but for me, this combination worked well. There are already so many different flavors in the salad that it is completely fine for the dressing to play a minor role.
Beet Salad with Chickpeas
Source: own creation
For the salad
2 small/ 1 big beets, peeled and cubed
100 g feta (cow milk), cubed
1 apple (such as Elstar), peeled (optional) and cubed
90 g tinned tuna
2 vine tomatoes, cubed
For the dressing
apple cider vinegar
Give all salad ingredients into a bowl and mix.
In a second bowl, mix apple cider vinegar with safflower oil. The amount can vary depending on your taste.
Add some honey to prevent the dressing to be too sour, then add about 1 short tsp of Provencal herbs.
Give the dressing to the salad and mix well.
In case you have more food scraps in your fridge, there are really no creative boundaries! Just add whatever you like. I’d love to hear about your experiments! What is your preferred method to process leftovers? For tips and suggestions feel free to use the comment section below!