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The Art of the Salad: Mediterranean Mustard Green and Baked Beet Salad

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Personally, nothing quenches my hunger pangs during the spring or summer months better than a fresh salad. Not only do I get all my nutrients in a very tasty way, with a good salad all of your taste cravings are satisfied as well. For instance with this salad you will get some natural sweetness, thanks to the beet, and the savory thanks to the other ingredients.

This salad does call for a baked beet. To bake a beet is very simple and quite obviously you will need a fresh beet. Remove the top of the beet and and bottom root end. Scrub the beet (it will have dirt on it since it is grown underground). Wrap the beet in foil and bake it for about an hour in a 375 degree oven. It is that simple!

As far as the tuna for this salad, you can use a good quality canned tuna or fresh tuna which has been lightly brushed with olive oil and grilled.

Ingredients needed to make Mediterranean Mustard Green and Baked Beet Salad with Tuna (serves 2):

  • 1/2 pound mustard greens
  • 1/2 cup water
  • 1 beet, baked, peeled and sliced
  • 1 can tuna, drained
  • 2 Tbs. Greek olive oil
  • 1 Tbs. red wine vinegar
  • 1 tsp. horseradish
  • Parmesan cheese, shaved

Steps:

  1. If there are any tough stems on the mustard greens, cut them from around the leaves and discard.
  2. In a medium saute pan bring the water to a boil. Add the greens and cook 5 minutes.
  3. Remove the greens and place into a bowl of cold water (this will stop the cooking process).
  4. Remove the greens from the cold water and squeeze out any excess water.
  5. Mound some tuna in the middle of a serving plate.
  6. In a small bowl whisk together the Greek olive oil, red wine vinegar and horseradish.
  7. Frame the tuna with the blanched mustard greens.
  8. Frame the mustard greens with the sliced baked beets.
  9. Drizzle the dressing over the salad.
  10. Frame the salad with the shaved Parmesan cheese and serve.

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