Roasted Beets with Tofu Feta

There is nothing better than a fresh roasted beet. While a red beet is equally as delicious, there is something about the way that a golden beet pairs with the bright ingredients in the salad. It is to die for. For realz.

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What You'll Need:

1 bunch beets, roasted*

1/2 package firm tofu, drained and pressed**
1 tbsp rice vinegar
1 tsp sea salt

2 large oranges, peeled and diced
salad greens, any variety {the darker the better}

4 tbsp red wine vingear
4 tbsp olive oil
5 garlic cloves, minced

1/4 c walnuts

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If you roast the beets ahead of time, this salad is super easy to throw together.

Make tofu feta by crumbling the tofu, and mixing it with the rice vinegar and salt in a small bowl. 

Make the dressing by whisking together the red wine vinegar, oil and garlic.

Top salad greens with roasted beets, tofu feta, oranges, walnuts and dressing. And, be thankful.
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*Roasting beets is really easy, and if you have never done it before, NOW is the time to start!! One bunch of beets will yield about 2c, just enough for this recipe. Preheat oven to 400*. Remove beets from greens (save those greens for something else later!!), rub with olive oil, and sea salt. Place whole beets in a roasting pan, and cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato. You can do this up to 3 days ahead of cake baking time, so planning ahead will make baking day super easy.

**Press tofu between two plates layered with tea towels: plate, towel, tofu, towel, plate. Let sit for 20-30 minutes.

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Serves 4-6 as a side, 2-3 as a main. 

Many thanks to our friend Chrissy, who gave us Robin Asbell's Big Vegan, where we sourced this recipe.