This Salad Can't Be Beet!

I love beets and incorporating them in to a healthy and delicious salad is ultra refreshing. This easy recipe makes a satisfying luncheon entrée, because it is filling and it looks pretty too! If you do not like smoked tofu, you may substitute cooked (or canned) chickpeas instead.


Alternately, this salad is a good choice for a first or second course when you’re hosting a dinner party, as all the ingredients can be prepared earlier in the day and chilled separately until serving time. You can also compose the individual servings (sans dressing) a few hours in advance. Drizzle the creamy tasting walnut dressing over the salad just before serving. It’s yummy!

Walnut, Beet, and Tofu Salad



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)

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


1/2 cup chopped walnuts

½ cup water

½ teaspoon Italian 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.