Tuna and Roasted Beet Salad Recipe

Ingredients

• 2 cans tuna, drained
• 1 beet, peeled and sliced thin
• 1 tablespoon shredded radish
• 1 tablespoon minced red onion
• 1 tablespoon Pullman Porkchop Seasoning
• 1 tablespoon red wine vinegar
• 1 tablespoon minced garlic
• 3 tablespoons mayonnaise

Serves / Yields

Yield: 2 C

Preparation Instructions

Preheat oven to 350°. Place sliced beets in baking dish. Sprinkle red wine vinegar and Pullman Pork Chop Seasoning evenly over beets. Roast until they just begin to get tender, about 25-30 minutes. Mince and add all other ingredients to bowl. Mix lightly until well incorporated. Serve with choice of greens or on crackers.

Helpful Hints

Wine Suggestion: New Zealand Sauvignon Blanc or German Riesling

Credit

This recipe was provided by Geneva Spice House from Geneva.