Beet and Tofu Salad (Corner Copia)

Title:
Beet and Tofu Salad (Corner Copia)

Yield:
4 Servings

Categories:
Vegetables,
Salads,
Beets,
Tofu,
Soy
product




Ingredients:





     3 lg Beets; peeled OR 5 small


          -beets


     1 sm Red Bermuda onion; sliced


          -into thin rings and


          -separated


     1 lb Firm or extra-firm tofu;


          -drained and cut into


          -1/2-inch cubes





------------------------------DRESSING
MIXTURE------------------------------


   1/4 c  Red wine viniger


     2 tb Balsamic vinegar


   1/4    Cub olive oil; or less to


          -taste



---------------------------------SEASONINGS---------------------------------


   1/2 ts Dried oregano


          Salt and pepper





 Cook beets until just tender when tested with fork: large beets might take


      45    minutes to boil and cook.


 


 When cool enough to handle, slice beets in half, then slice each half into


 1/4-inch slices. Place in a bowl. Add the dressing. Toss gently to combine.


 Taste for seasonings. Serve immediately or chilled. Toss again just before


 serving.


 


 Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets


 


 Notes: "...even those who think they don't like tofu will enjoy the zesty


 taste and the health benefits of this salad." --Claire Crisuolo 1997.


 


 Recipe by: Claire's Classic American Vegetarian Cooking


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 22,


 1998