Equipment
Ingredients
Main
- 10 beets
- 18 red-skinned potatoes
- 5 g salt, to taste
- 350 g onion, finely chopped
- 400 g solid white tuna packed in oil, flaked, undrained
- 57 g flat anchovies, drained and chopped
- 30 ml imported mustard
- 60 ml red wine vinegar
- 130 ml vegetable oil
- 2 g black pepper, to taste
- 10 g parsley, finely chopped
- 6 g dill, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 389 kcal
- Protein
- 18 g
- Carbohydrates
- 42 g
- Fat
- 17 g
- Fiber
- 8 g
- Sugar
- 14 g
- Sodium
- 741 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 17 mg
- Potassium
- 1405 mg
- Calcium
- 68 mg
- Iron
- 3.1 mg
- Magnesium
- 91 mg
- Phosphorus
- 288 mg
- Zinc
- 1.4 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.0 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.17 mg
- Niacin
- 8.1 mg
- Folate
- 203 mcg
- Water
- 322 g
Sources: USDA FoodData Central
Method
Boil the potatoes in a pot of salted water at 100°C (212°F) until tender, about 25 minutes.
Boil the beets in a separate pot of salted water at 100°C (212°F) until tender, about 25 to 45 minutes.
Drain the cooked vegetables and allow them to cool completely to room temperature.
Remove the skins from the cooled beets and potatoes by hand or with a small knife.
Cut the peeled beets and potatoes into uniform slices.
Combine the sliced vegetables, chopped onions, flaked tuna with its oil, and chopped anchovies in a large mixing bowl.
In a separate small bowl, whisk the mustard and red wine vinegar together until combined.
Slowly pour the vegetable oil into the vinegar mixture while whisking constantly to create a stable emulsion.
Pour the dressing over the salad, add the parsley and dill, and toss gently to coat.
Chef's Notes
- Using the oil from the tuna adds significant depth to the salad; do not drain it.
- Red-skinned potatoes hold their shape better than starchy varieties like Russets.
Storage
Refrigerator: 3 days — Store in an airtight container; the beets will continue to color the other ingredients over time.
Reheating: Serve chilled; do not reheat.
Troubleshooting
The salad is entirely red/pink.
Cause: The beets were too warm when sliced or the salad was tossed too vigorously.
Fix: Cannot be fixed once stained, but flavor remains the same.
Prevention: Ensure beets are fully chilled before slicing and fold ingredients gently.
The dressing is oily and separated.
Cause: Oil was added too quickly to the vinegar and mustard.
Fix: Whisk a teaspoon of mustard into a new bowl and slowly whisk the broken dressing into it.
Prevention: Add oil in a very slow, steady stream while whisking rapidly.
Cultural Context
This hearty beet and tuna salad, often found in Nordic cuisine, reflects a tradition of utilizing preserved ingredients like oil-packed tuna and anchovies. It's a common dish in countries like Sweden and Denmark, where root vegetables and fish are staples, and is often served as a light meal or a side dish, especially during warmer months.
