Arugula Tuna Beet Salad Recipe

Cooking Directions

• STEP 1.Start by preparing the beets. Trim off the tops and roots, then peel and slice them into thin rounds.
• STEP 2.Next, heat a skillet over medium heat and add a drizzle of olive oil. Add the beet slices and cook for about 5 minutes on each side, until they are tender and slightly caramelized.
• STEP 3.While the beets are cooking, prepare the rest of the salad ingredients. Rinse and dry the arugula, drain the tuna, and slice the avocado.
• STEP 4.Once the beets are cooked, remove them from the skillet and set aside to cool slightly.
• STEP 5.In a large bowl, combine the arugula, tuna, avocado, and beet slices. Toss gently to mix everything together.
• STEP 6.For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
• STEP 7.Drizzle the dressing over the salad and toss again to coat everything evenly.
• STEP 8.Serve the Arugula Tuna Beet Salad immediately and enjoy!

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• For added flavor, you can sprinkle some crumbled feta cheese or toasted nuts on top of the salad.
• If you prefer a vegetarian version, you can omit the tuna and add some grilled tofu or chickpeas instead.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If you are making this salad ahead of time, keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
• You can enjoy this Arugula Tuna Beet Salad as a light lunch or dinner. It pairs well with crusty bread or a side of quinoa for a more filling meal.