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Add a photoRaciónes: 4
Ingredientes
- 3 lrg Beets, peeled Or possibly 5 small beets
- 1 sm Red Bermuda onion, sliced into thin rings and separated
- 1 lb Hard or possibly extra-hard tofu, liquid removed and cut into 1/2-inch cubes
- 1/4 c. Red wine viniger
- 2 Tbsp. Balsamic vinegar
- 1/4 x Cub extra virgin olive oil, or possibly less to taste
- 1/2 tsp Dry oregano Salt and pepper
Direcciones
- Cook beets till just tender when tested with fork: large beets might take 45 min to boil and cook.
- When cold sufficient to handle, slice beets in half, then slice each half into 1/4-inch slices. Place in a bowl. Add in the dressing. Toss gently to combine.
- Taste for seasonings. Serve immediately or possibly chilled. Toss again just before serving.
- Notes: "...even those who think they do not like tofu will enjoy the zesty taste and the health benefits of this salad." -Claire Crisuolo 1997.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 143mg | 4% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.98g | 3% |
| Protein 0.7g | 1% |
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