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Beetroot with Tofu on Mustard Vinaigrette

5 from 4 votes
Total Time 5 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 117 kcal
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Ingredients
 

  • 500 g Boiled beetroot
  • 200 g Tofu
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Linseed oil
  • 1 tbsp Soy sauce
  • 1 tbsp Maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp Herbs de Provence
  • Salt pepper

Instructions
 

  • Cut the beetroot into thin slices and place on a large plate. Cut the tofu into cubes and pour over.
  • Mix the dressing ingredients well and distribute over the served ingredients. Tastes delicious with fresh baguette, as a starter or side dish.
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Nutrition

Serving: 100gCalories: 117kcalCarbohydrates: 7.9gProtein: 4.9gFat: 7.3g
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Written by John Myers

Professional Chef with 25 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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