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Jazzy Vegetarian: Blog

This Salad Can't Be Beet!

Posted on March 24, 2014

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.

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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

MAKES 2 to 4 SERVINGS

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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.

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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.

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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

MAKES ABOUT 1 CUP

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.