Beet Green Salad with Blueberry-Miso Vinaigrette and Tofu Feta
Sweet and tart, brilliantly blue, and bursting with nutritious, delicious juice, blueberries are undoubtedly one of the most succulent fruits in existence. And when reduced down into a tart, tangy and totally tasty blueberry vinaigrette, alongside fresh beet greens, creamy tofu feta and crunchy walnuts, these little blue berries truly come to life and transform a simple salad into a superb one.
Equipment
- Skillet
Ingredients
- 4 cups fresh beet greens, trimmed, rinsed, and dried
For the Tofu Feta
- ½ block (~7-ounces) tofu, pressed for 30 minutes and crumbled roughly
- 3 tablespoons lemon juice
- 1½ tablespoons olive oil
- ½ tablespoon nutritional yeast
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- Some ground black pepper
For the Blueberry-Miso Vinaigrette
- ¾ cup fresh blueberries
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sweet white miso paste
- ½ tablespoon maple syrup
Garnishes
- Some walnut halves
- Some fresh blueberries
Instructions
- First, trim the beet green stems, cutting a majority of the thick red stem (about a couple inches down from the greens themselves). Then, rinse the greens and then let them dry. Store them in a container with a moist paper towel over the top until you're ready to serve them.
- Next, press the half block (~7 ounces) of tofu between two padded cutting boards with something heavy on top for 30 minutes. Then, after it has been pressed, crumble the tofu roughly with your hands into a medium bowl. Add to that the lemon juice, olive oil, nutritional yeast, oregano, thyme, salt and ground black pepper. Stir well until all the tofu is coated. Also store this in the fridge until you're ready to use it.Helpful tip: the longer you make this ahead of time, the more flavorful it will be.
- Now, in a skillet over medium heat with the 2 tablespoons of olive oil preheated, cook down the ¾ cup fresh blueberries until nearly all of them have broken down. You can press them a bit with a fork to expedite this process. After that's done, add the red wine vinegar, miso, and maple syrup, and reduce it a little bit longer, just until the vinaigrette is heated through and thickened slightly.
- Lay down some fresh beet greens, then some tofu feta on top, then some blueberry vinaigrette, followed by garnishes of walnuts and fresh blueberries.
Nutrition
Serving 1 large bowl Calories 567 kcal Carbohydrates 28.9 g Protein 32 g Fat 39.7 g Saturated Fat 4.3 g Sodium 1098 mg Potassium 834 mg Fiber 8.2 g Sugar 11.3 g Calcium 641 mg Iron 9 mg
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