A few weeks ago we saw a competition for Whole Foods Market, called Foodie Fantasy.  The prize at stake – a 1 week paid trip to Europe.  As Chefanie Wambach and I both love traveling (we both spent the greater part of last year exploring the world) we knew we had to enter.  We enlisted the help of our good friend and expert videographer, Marlooz, and got to work.  After a failed first attempt of us sitting at our couch talking about why we should win, we reshot the video.  But this time in the place we are most comfortable – in the kitchen.

We decided to make a Nicoise Salad with Beets because A. it is very Euro and B. we clearly have an obsession with beets.  Our video was amazing and we are still shocked that we weren’t chosen as winners.  You will understand when you see our video below…It is seriously a work of art.

Nonetheless, we had alot of fun and now have this Nicoise Salad with Beets to share.

Nicoise Salad With Beets
Serves 6
Adapted From Ina Garten’s, The Barefoot Contessa Cookbook

INGREDIENTS
1 lb of boiling potatoes (we used red and white)
1/2 pound haricots verts, stems removed
2 6-ounce can Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup black olives, pitted
6 hard-cooked eggs, peeled and quartered, optional
2 large golden beets

DIRECTIONS
Boil Potatoes until fork tender.  Chop roughly and drizzle with olive oil and salt and pepper.

Roast Beets and when cool chop roughly.

Meanwhile cook hard boiled eggs and peel.  Slice in halves.

Slice the red onion, chop the olives and halve the cherry tomatoes.

Mix dressing of balsamic vinegar, olive oil and dijon mustard.

Depending on how you are making it as a platter or in a bowl assemble accordingly.

Drizzle with dressing and serve at room temperature.

So what do you think?  Do The Chefanies have a career on camera ahead of them or what?!