You Can't Beat, Beets for Spring!

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.

 

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Walnut, Beet, and Tofu Salad

MAKES 4 SERVINGS

4  beets

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)

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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. 

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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.

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