Yield: 4 Servings
|3 larges||Beets; peeled OR 5 small beets|
|1 small||Red Bermuda onion; sliced into thin rings and separated|
|1 pounds||Firm or extra-firm tofu; drained and cut into 1/2-inch cubes|
|¼ cup||Red wine viniger|
|2 tablespoons||Balsamic vinegar|
|¼ \N||Cub olive oil; or less to taste|
|½ teaspoon||Dried oregano|
|\N \N||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 ¼-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 <phannema@...> on Apr 22, 1998