Beetroot and Tofu Salad
4 servings
100 minutes
Beet and tofu salad is a harmony of flavors and textures, combining the earthy aroma of roasted beets, the tenderness of tofu, and the freshness of chard. The dressing with Dijon mustard, honey, and lemon juice adds a light spiciness and sweet depth to the dish. This authorial creation is a play of contrasts and balance, suitable for those seeking a healthy yet unusual salad option. Rich in micronutrients, it is nutritious and beneficial, while the exquisite combination of ingredients makes it worthy of a place on festive tables or gourmet menus. The salad can be served as a standalone dish or as a refined complement to the main dinner.
1
For the sauce: whisk together mustard, honey, oil, soy sauce, and lemon juice.
- Dijon mustard: 10 g
- Honey: 25 g
- Olive oil: 15 ml
- Soy sauce: 2 ml
- Lemon juice: 2 ml
2
Bake the beetroot in the oven wrapped in foil at 180 degrees for 1.5 hours. Cool, peel, and cut into cubes.
- Beetroot: 1 piece
3
Mix beetroot with chard, add 25 grams of dressing, and stir. Place the salad on a plate, garnish with tofu cubes, and drizzle with the remaining sauce.
- Beetroot: 1 piece
- Chard (Swiss chard): 20 g
- Tofu: 60 g
- Dijon mustard: 10 g
- Honey: 25 g
- Olive oil: 15 ml
- Soy sauce: 2 ml
- Lemon juice: 2 ml