Beetroot and Blood Orange Salad with Ginger Tofu
recipe

Preparation Time: 50 minutes
Serving Size: 4 servings
This vibrant salad combines roasted beets and zesty blood oranges with crispy ginger tofu for a refreshing and nutritious dish.
Ingredients:
- 1 kg beetroots
- Oil for roasting
- Salt to taste
- 200 g kale
- Handful of walnuts
- 3 blood oranges
- 200 g tofu
- 2 tbsp miso paste
- 1 tbsp fresh ginger, grated
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp soy sauce
Instructions:
1. Peel and dice the beetroots. Place them on a baking tray, drizzle with oil, and sprinkle with salt. Roast at 200°C (400°F) for about 30-40 minutes until tender.
2. Rinse the kale, remove the tough stems, and slice it into strips. Lightly steam or sauté the kale until slightly softened.
3. Prepare the tofu: Cut the tofu into cubes and fry in a pan until golden brown. Add miso paste, grated ginger, honey (if using), and soy sauce. Mix well and cook for a few more minutes.
4. Peel and slice the blood oranges. Reserve some slices for garnish and squeeze the juice from the remaining slices.
5. In a large bowl, combine the roasted beets, kale, and tofu. Add the blood orange slices and juice. Gently mix together.
6. Serve the salad on plates and garnish with walnuts and the reserved blood orange slices.
7. Enjoy this winter delight immediately!
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Carbohydrates: 40g
Fat: 14g
Fiber: 7g
Sugar: 8g

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