vegetarian | gluten free | dairy free | egg free | vegan

40 minutes or less*

*Roast beets ahead of time, and cut prep time to under 20 minutes

What You’ll Need:

1 bunch beets

parchment paper

For the tofu feta:

1/2 package firm tofu, pressed

1 tbsp rice vinegar

1 tsp sea salt

For the salad:

2 oranges, peeled & diced

1 (5-7oz) bag salad greens, any variety

1/4 c almond slivers

For the dressing:

4 tbsp red wine vinegar

4 tbsp olive oil

5 garlic cloves, minced

For the toast:

1 avocado

2 slices gluten free, sprouted grain bread (we like Canyon Bakehouse)*

Preheat oven to 375*

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press on the top plate with light pressure & set aside.

Remove from greens from beets & rub with olive oil & sea salt. Place whole beets in a roasting pan lined with parchment paper & cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!

While beets roast, prepare dressing by combining oil, vinegar & garlic in a small food processor or blender.

Then, crumble pressed tofu by rolling it through your fingers (literally!) into a medium size bowl. Prepare “feta” by adding rice wine vinegar & sea salt. Stir to combine.

Divide salad greens, walnuts & oranges between 2 large plates.

Toast bread & smear each slice with half an avocado. Top with a pinch of sea salt.

Finally, slice roasted beets, add to each salad. Top with tofu feta!

Serves 2.

*If your body does well with gluten, any sprouted grain or sourdough bread will do! Always read ingredient labels to check for allergens.