This fresh, summer recipe is quick and easy to make and better still, is created with Baxters new, pre-diced salad beets which has just launched  – making salad prep faster and more convenient than ever before.

(serves 2)


2 x tuna steaks

200g x baby potatoes

150g x green beans

1 x red onion

1 x large cos lettuce

100g x Cherry Tomatoes

50g x Black Olives

1 x Jar Baxters Salad Beets

4 x eggs

25ml x white wine vinegar

75ml x olive oil

1tsp x French Mustard

10g x Parsley


·       Place a small pan of water on the boil. Once boiling, add the eggs and cook for 7 minutes.

·       Remove from pan and shell as soon as they are cool enough to handle.

·       Drain the Baxters Salad Beets retaining the liquid. Put the liquid back into the empty jar and pop in the eggs. Set aside.

·       Top and tail the beans and cook for 1 minute in boiling water. Place into cold water to stop the cooking process. Drain and set aside.

·       Slice and cook the potatoes until soft. Allow to cool.

·       Slice onions and halve the tomatoes.

·       To make the dressing, whisk the oil, vinegar and mustard. Season and add the parsley.

·       Mix the lettuce, onion, potato, tomato, green beans, olives and salad beets in a bowl and dress with the dressing.

·       Divide between 4 serving bowls.

·       Cook the tuna in a very hot frying pan for 1-2 minutes on each side.

·       Slice and divide between the bowls.

·       Remove the eggs from the vinegar and quarter. Finish the salad with the eggs and serve.