Ridiculously simple beet salad recipe with walnuts
This beet salad recipe is super simple and quick to assemble.
Servings: 2 servings
Calories:
Cost: 8$
Equipment
- kitchen knife
- kitchen absorbing paper
- small mason jar
- Salad spoons
Ingredients
- a small lettuce salad
- 1 large or 2 medium red beetroot (cooked)
- 200 gramms block of firm tofu (organic)
- a handful of walnuts
- Pinch of salt (optional)
- 3 tablespoon extra virgin/cold-pressed olive oil
- 1 tablespoon organic non-sugared soy sauce
- 1 tablespoon non-pasteurized apple cider vinegar
Instructions
- Mix the liquid ingredients in a small mason jar to make a vinaigrette. Shake well and set aside.
- Take out the tofu from its container, and wrap it several times with kitchen paper that will absorb the extra liquid. Press on the tofu, gently with your hands to release the water. Leave the tofu wrapped.
- Clean the lettuce and get the leaves ready by tearing them with your hands.
- Put the lettuce leaves in the salad bowl.
- Cut the beetroot into cubes, then add them to the lettuce.
- Unwrap the tofu, cut it into pieces, and add it to the salad bowl
- Pour the vinaigrette on the salad, and using salad spoons, gently mix everything. You don't necessarily have to use all the vinaigrette.
- Serve immediately
Notes
- You can buy already-cooked beets from your grocery store or boil raw beets till they are tender.
- This beet salad is excellent while still fresh, but you can add it to meal prep. However, the beetroot red color will stain the other ingredients.
- You can also add some cooked rice, or quinoa, or serve it with homemade bread to make