Arugula Beet Salad: Amazingly tasty with arugula & romaine lettuce, candied pecans, orange glazed beets, tofu feta & lime vinaigrette.
Orange glazed beets are easy, and essential, although cooking the beets takes most of the time for this recipe - about 30 minutes.
Candied pecans are easy too, but save time by buying them if you like. Tofu feta is simple - just chop or crumble firm tofu and marinate with some of the lime vinaigrette dressing, or substitute storebought vegan cheese.
Total prep & cook time: 45 min
Yield: 4 Servings
Nutrition Data Per Serving, 335g, 2 cups: 436 calories, 266 Fat Cal, 35g carbs, 31g fat, 3g saturated fat, 353mg sodium, 6g fiber, 10g protein, 25g sugars, low Cholesterol, good source Vit. A, C, K, Manganese. Estimated glycemic load 13
Lime Vinaigrette Dressing: Blend or whisk together:
Assemble the Salad:
Arugula is a perfect flavor complement for the glazed beets, but baby spinach will do just fine if you can't find arugula.
This salad will keep for another meal, BUT store the components separately, and assemble just before serving.
If you're not a tofu person, feta cheese or vegan cheese equivalents - if you can find them - are possibilities. The advantage is that those won't need marinating like tofu does.
Walnuts will work in place of pecans, although they have a bitter coating in their raw state, which might affect the taste. One solution is to soak them in boiling water for 20 minutes to get rid of the tannic acid, then drain and roast and glaze them.
Even though I cut the oil in half, this is still a fairly high fat recipe because of the tofu and the nuts. Reduce the fat by skipping the oil in the dressing, but keep the nuts and tofu for the nutrition.
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