This hearty, main-dish salad is loaded with color, texture, and flavor. Use pre-cooked French beets and it comes together in a flash. This recipe makes extra dressing–use it on salads throughout the week.

Recipe from Rachel Alves, RD
Serves: 4


1/3 of a crusty, wholegrain loaf cut into 1-inch cubes (about 4 cups)
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
4 cups mixed, sturdy greens (such as kale, chard, radicchio, frisée), chopped
8 ounces canned tuna (in oil or water)
1 15.5-ounce can chickpeas, rinsed and drained
2 small cucumbers, diced
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh chives
¼ cup chopped fresh herbs (such as tarragon, parsley, thyme)
8 to 10 small beets (French pre-cooked or fresh roasted and peeled), quartered

For Dressing:
¼ cup fresh lemon juice
½ cup white balsamic, champagne, or apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil

Preheat oven to 350°F.

Put the bread cubes on a rimmed baking sheet. Drizzle with the olive oil and season with salt and pepper, tossing to coat the bread. Bake until golden and crisp, 10 to 15 minutes. Remove the tray from the oven and set aside to cool to room temperature.

Meanwhile, make the dressing. Combine the lemon juice, vinegar, Dijon, maple syrup, oregano, salt, pepper, and olive oil in a large jar. Securely screw on the lid, and shake the jar vigorously.

Combine the cooled bread, greens, tuna, chickpeas, cucumbers, capers, and herbs in a large bowl. Add about one-third of the dressing, toss to combine, and taste a bite. Repeat with more dressing if you wish. Tuck the beets into the salad, but do not toss–they will turn the salad pink! Season with salt and pepper.