This tasty and hearty salad stars sweet beets. It makes a lovely entree for a spring lunch or an impressive side dish for a summer meal.
Walnut, Beet, and Tofu Salad
MAKES 4 SERVINGS
3 ounces (4 cups, lightly packed) mixed baby greens
8 ounces smoked or baked tofu, cubed or sliced
1⁄2 cup chopped walnuts
Walnut Dressing (recipes follows)
Put the beets in a large saucepan, add water to cover, and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook until easily pierced with a fork, about 25 minutes.
Transfer to a plate using a slotted spoon and let cool. When cool enough to handle, slip off the skins by hand. Cut off the root ends and slice 1⁄4 to 1⁄2 inch thick. Put the beets in a bowl, cover, and refrigerate until completely chilled, about 1 hour.
To serve, divide the greens among four salad plates. For each serving, arrange one-quarter of the beet slices atop the greens. Scatter one-quarter of the tofu and walnuts over the beets. Drizzle with 1 to 2 tablespoons of the dressing. Serve immediately.
Creamy Walnut Dressing
MAKES ABOUT 1 CUP
1/2 cup chopped walnuts
½ cup water
½ teaspoon italian herb seasoning
1 teaspoon tamari
1 clove garlic
Put all ingredients into a blender and process until creamy. Pour into a bowl and cover. Chill until serving.