I always have a can of tuna on hand for quick lunches and this salad is filling but not heavy. You can use fresh beets if you prefer, but the canned variety work just as well in this recipe. They do tend to turn the salad purple if you toss it so I generally leave it in layers.

Directions:

Place beets in the bottom of the bowl to form the first layer. Add tuna, then celery and apples. Pour dressing over the top and add fresh pepper.