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Beetroot salad with tofu

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Ingredients for 3 servings:

  • 500 g beetroot, pre-cooked
  • 100 g tofu (soft)
  • 4 tbsp vinegar
  • 1 tbsp high-quality oil (safflower, walnut, pumpkin seed oil…)
  • some lemon juice
  • possibly feta cheese or firm goat cheese
  • possibly nuts (walnuts, pine nuts, pistachios…)
  • some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours

the slightly different, vitamin-rich salad alternative

Chop the beets into small pieces (about 1 x 1 cm) and place them in a bowl. Chop the tofu into small pieces, roughly the same size as the beets, but into slightly longer pieces. Add the oil, vinegar, and lemon juice, season with salt, and mix thoroughly. Let it marinate for 1 to 1 1/2 hours, stirring occasionally. The tofu should have taken on the same red color as the beets. You can sprinkle cheese and/or nuts over the salad before or during serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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