This is a delicious winter salad. The tofu also becomes pink so nobody will notice there is tofu in the salad. Crunchy, soft, nutty, sweet—this recipe is full of various textures and flavours.
Ingrediants - Serves4
1 raw beetroot (150g/5oz), grated
1 carrot (100g/3½oz), grated
1 apple (100g/3½oz), grated
150g (5oz) hard tofu, grated
2 tablespoons lemon juice
1 tablespoon grapeseed oil or any neutral tasting oil
¼ teaspoon sea salt
40g (1½oz) walnuts, roasted and crushed
2 teaspoons honey
Garnish
Some chopped parsley
1. Mix all the ingredients together.
2. You can add honey if the apple is not sweet enough.
3. Garnish with chopped parsley and serve.
Tip
You can also add beetroot leaves and stems. To add them, boil and chop them finely.
Vegan version: Use agave syrup or rice syrup instead of honey.