Beetroot-Kidney Bean-Salad

I visited my auntie the other weekend and I have always loved her food. She from an Asian country and has a very special way of cooking and preparing food and I think it is just awesome. Everytime we visit with her and her family there would be the most delicious meals on the table combining ‘modern’ food issues such as low-fat, gluten-free or vegetarian and very traditional tastes, cooking methods or ingredients brought over from her home country.
This time I fell for a really yummy salad which I already re-made last week and which makes a really perfect office lunch. It is rich in vitamins and low in fat, it is of course gluten-free and satiable: Beetroot-Kidney Bean-Salad.

Here’s what you need for appr. 3 lunches:
– 1 large beetroot – cook unpeeled for about 45 – 60 min in water, then peel and dice
– 5 potatoes, cooked and diced – be careful they are not overcooked!
– 3 carrots, diced and cooked for about 7 mins – they should remain al dente!
– 3 pieces of green onion, sliced
– 1 small can of kidney beans, drained and washed
– 6 pieces of gerkins, diced
Dressing:
– olive oil, white wine vinegar and salt / pepper, freshly chopped parsley

The preparation is really easy once you have cooked the beetroot, potatoes and carrots. Of course you can do the cooking in advance, a day ahead or so and then assemble the salad later.
Add all ingredients to large saladbowl, whisk together the dressing and mix with the salad. Add extra salt and pepper to taste. And this is basically it. The salad keeps in the fridge for 2-3 days – but by then it will be gone anyway because it is so yummy. I hope you’ll like it as much as I did.

Salad discovery of the week // Holiday reminder

We spent the last day of our Italy-getaway in Nice, as we departed from Nice Airport towards home. It is a lovely, lively, boutique city. I really liked it there though the differences to my beloved Italy were omnipresent even if it’s just a stone throw away. We found it for example very, very hard to settle for some lunch. The cafés and restaurants were pretty expensive, pretty crowded and – pretty French. I don’t know French.

Anyway when we finally decided for one restaurant I chose “Salad Nicoise” which I have never heard of before – bad gap in my education! 😉 It was delicious and as soon as we got home I started to research the web for this salad. I found thousands of hits and read a few dozens – eventually mixing all those variations into one recipe that fit me. I tried it out at the weekend when we had my brother over for dinner. Usually men are not very excited when it’s salad for dinner and hubby and my brother were – say, skeptical. But this salad is a real whopper and it even convinced the two of them.

Here’s what you’ll need to feed 3-4:

– 6-8 small young potatoes, cooked and cut in quarters

– 150g green beans, cooked and cut in halves

– 4 eggs, cooked and cut in quarters

– 250g ripe cherry tomatoes, cut in halves

– 2 cans of tuna, drained

– 1/4 of an iceberg salad

– 1/2 red onion, sliced

– green or black olives

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In a flat bowl fill in the ingredients as follows: iceberg salad – tuna – tomatoes – potatoes – eggs – beans – onions – olives.

For the dressing, fill into a high jar:

– 4 tbl spoons olive oil

– 2 tbl spoons balsamico bianco

– 1 tbl spoon mustard

– 1 tbl spoon honey

– 1 tbl spoon mayonnaise

– some salt (not too much)

Use the puree-unit of your food processor to get a smooth, soft, well-blended dressing. Add some table spoons of water if you think it’s too thick (I did so) and taste to season with salt and pepper. Add to the salad and Voilà!

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I cooked the potatoes, eggs and beans in the morning already and kept them in the fridge. This way the salad is really very quick-assembled. It is really delicious and satiable. Enjoy!