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Spinach Salad With Roasted Beets And Seared Asian Tofu This is a meal in itself but it goes well as a side dish to liven up simple grilled fish or chicken. Try adding diced pear, apple or jicama for a crunchy treat or even peanuts or cashews for some extra protein. Makes 6 Servings |
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Ingredients: 1 medium beet 12 yellow cherry tomatoes, halved 1 tablespoon canola oil, plus additional for coating beet 1 cup diced Seared Asian Tofu 3 tablespoons rice wine vinegar 1 tablespoon extra-virgin olive oil One 1 1/2 -inch piece fresh ginger, peeled and chopped Sea salt and freshly ground black pepper 6 ounces whole spinach leaves, washed and spun dry | |
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Instructions: 1. Preheat the oven to 350°F. Rub the beet skin with canola oil and roast for 1 hour. Cool the beet and peel the skin under running water. Dice and set aside. 2. In a small saucepan over medium heat, heat the vinegar to just below the boiling point, and pour over the ginger in a small bowl. After 15 minutes, strain the vinegar and set aside. Discard the ginger. 3. In a mixing bowl, combine the spinach, beet, tomato and tofu. Add 1 tablespoon and season with salt and pepper to taste. |
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