John Myers
Ingredients for 4 servings:
- 700 g beetroot
- 700 g potato(s), waxy
- 4 tbsp lemon juice, freshly squeezed
- 2 large onions
- 200 g smoked tofu
- e.g. balsamic vinegar
- e.g. olive oil
- n. B. Salt
- n. B. Pfeffer
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegan
Cook the beetroot and potatoes unpeeled. Medium-sized beetroot takes about 20 minutes to cook in a pressure cooker, compared to about 45 minutes in a regular pot. If you’re in a hurry, you can also buy pre-cooked beets, but I personally don’t like them as much. Peel the beetroot and cut into 1/2 cm thick slices, season with salt and pepper, and drizzle with lemon juice. Peel and slice the potatoes. Dice the smoked tofu into 1/2 cm pieces and slice the onions. Sauté the smoked tofu and onions in olive oil and deglaze with plenty of balsamic vinegar. Add the potato slices, season with salt and pepper. Mix the beetroot and potatoes and season with salt and pepper to taste. Note: The salad tastes best lukewarm, but can also be eaten cold. The quantities of the ingredients can be varied according to taste.
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