Beetroot and corn salad

Name: Beetroot and corn salad
Ingredients: 1 small white onion (70 g); 1/2 teaspoon salt; 15 ml vinegar; 125 g mozzarella; 200 g cooked beetroot; 30 g salad leaves; 120 g tuna in oil drained; 30 g corn; 1/4 teaspoon ground pepper; 15 ml olive oil

Salad - Beetroot and corn salad by Anisoara O. - Recipia

In beetroot and corn salad, onion rubbed with salt and vinegar sets the tone, alongside mozzarella, tuna and sweet corn. The leaves keep it crisp, while the oil and vinegar bring everything together without a separate dressing. I serve it cold, with the leaves torn larger than the beetroot pieces. Preparation: 15 minutes. Cooking: 0 minutes. Total time: 15 minutes. Servings: 2. About 400 kcal and 28 g protein per serving.

Ingredients

1 small white onion (70 g)
1/2 teaspoon salt
15 ml vinegar
125 g mozzarella
200 g cooked beetroot
30 g salad leaves
120 g tuna in oil drained
30 g corn
1/4 teaspoon ground pepper
15 ml olive oil

Preparation

1. Finely chop the onion and rub it with 1/4 teaspoon of salt and 5 ml of vinegar, until it softens a little. 2. Drain the mozzarella and tuna. Cut the mozzarella and cooked beetroot into cubes. 3. Wash the salad leaves well and tear them by hand or cut them into strips. Put them in a bowl with the mozzarella, beetroot, tuna and corn. 4. Add 10 ml of vinegar, 1 tablespoon of olive oil, 1/4 teaspoon of salt and the pepper. Mix gently.

Notes

Home-cooked beetroot can be wetter than packaged beetroot; let it cool completely and pat it dry if it looks watery. Drain the canned corn well so no liquid collects at the bottom of the bowl. I make it shortly before the meal, because the leaves lose their shape quickly once they touch the vinegar. The onion is the part I don't rush through: I rub it until it softens and no longer crunches loudly under my fingers. Serve the salad with toast; for a version without tuna, use 120 g of cooked and drained chickpeas, while the mozzarella keeps the dairy in the dish. Store leftovers in a sealed container in the fridge and eat them within a day, while the leaves still hold their shape.