Beet & hummus power salad
A layered salad with earthy beets, creamy hummus, tuna, and pickled onions, fresh, satisfying, and packed with flavor and protein.
📝 Ingredients (serves 2)
1 medium beet, cooked and diced
2 eggs, hard-boiled and chopped
3 tablespoons hummus
1 small red onion, thinly sliced and quick-pickled (see below)
1 tablespoon mustard (Dijon or smooth yellow)
1 small can tuna, drained
2 tablespoons black olives, pitted and sliced
½ cup shelled edamame (steamed or thawed if frozen)
2 tablespoons chopped fresh cilantro
Olive oil, for drizzling
Salt and pepper to taste
🍳 Instructions
1. Prepare the quick-pickled onion
In a small bowl, toss the thinly sliced red onion with a splash of vinegar, a pinch of salt, and a pinch of sugar.
Let sit for 10–15 minutes while you prep the rest of the salad.
2. Cook the beets and eggs (if not already prepped)
Boil the beet until tender (30–40 min), then peel and dice.
Boil eggs starting from cold water for 9 minutes, then cool and chop.
3. Assemble the salad
On a plate or bowl, spread a base of hummus.
Layer the diced beet, chopped egg, tuna, olives, and edamame.
Top with the pickled onions and a drizzle of mustard.
Finish with chopped cilantro, a drizzle of olive oil and fresh lemon juice (or vinegar), plus salt and black pepper to taste.
🌿 Kuisit Tip
If serving later, keep the hummus and onions separate until just before eating to preserve texture and color contrast.