At 5:00 I started thinking about what to make for dinner. We had a refrigerator full of veggies from the farmers' market and a trip to Costco, but not much in the way of protein. Deep in the pantry cupboard were the trusty cans of tuna for a night like tonight.
Here goes.
Ingredients:
2 cans of tuna
hard boiled eggs
baby beet greens (or any other green)
beets
carrots
onions or shallots
zucchini
Dressing:
6T EVOO
1.5T red wine vinegar
fresh herbs-thyme, sage, rosemary
I chopped the veggies to about the same size then roasted them at 425 for about 45 minutes (finished the beets and carrots at 450 for about 10 minutes because we were hungry and impatient).
While they were roasting I put the baby beet greens in a bowl, topped with the tuna and diced hard boiled eggs then mixed up the dressing. Any vinegarette will do, so play with herbs, garlic, lemon juice, different oils.
Once the veggies were fork tender I pulled them out of the oven and topped the salad with them. The carrots looked tye-dye from the beets, which I found pretty. Everything got a splash of the salad dressing then Bon Appetit!
Options: Any vegetable that roasts up nicely works for this salad; tomatoes, asparagus, green beans, squash. I like it best at room temperature so it is good to plan ahead a little more than an hour before dinner. Toasted nuts would also go well with this. Grilled chicken or any other protein works, too. This is a really versatile dish and so tasty!
Non-Paleo options: sprinkle some goat cheese on top.
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