Roasted Beetroot Salad
Jan 21, 2025Ingredients
For the roasted beetroots:
- 6-8 medium-sized beetroots
For the greens:
- Mixed greens (endive, radicchio, mustard greens, arugula, or lettuce)
- 1/2 Lemon juice
- 1 tsp Olive oil
- Salt
For the beetroot dressing:
- 1/2 sweet onion, thinly sliced
- Small bunch of dill, finely chopped
- 1 teaspoon honey or maple syrup
- 1 lemon, juiced
- 1 tablespoon vinegar
- Salt and white pepper to taste
For the tofu cream:
- 1 block firm tofu
- 5-6 tablespoons coconut yogurt
- 2 small garlic cloves
- 1 lemon, juiced
- Pinch of salt
Instructions
- Preheat oven to 180-200°C (350-400°F)
- Roast beetroots for 45-60 minutes until tender. Let cool, then peel and cut into bite-sized chunks
- Tear greens into bite-sized pieces and dress lightly with lemon juice, olive oil, and salt
- Mix beetroot chunks with sliced onion, dill, honey, lemon juice, vinegar, salt, and white pepper
- Blend tofu cream ingredients until smooth
- To plate:
- Spread tofu cream on plate
- Layer dressed greens
- Top with beetroot mixture
Optional: Top with cashew parmesan (blend cashews, sun-dried tomatoes, nutritional yeast, onion and garlic powder until crumbly)
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