Roasted Beets on Arugula Salad with Whipped Tofu + Socca

Roasted Beets on Arugula Salad with Whipped Tofu: Is there anything better than sweet and earthy roasted beets combined with peppery arugula and creamy whipped tofu? Well, probably, but this dish is pretty divine and so healthy! 

You know how whipped feta is all the rage? I’ve tried it, and it is insanely good. But what about those among us who either choose not to or are unable to eat dairy products? This recipe was created with you in mind! My “whipped” tofu recipe is creamy, salty, tangy, and rich in protein, just as classic whipped feta is. In these bowls, it’s enjoyed with a simple arugula, olive, pepita, and roasted beet salad, as well as socca (chickpea flatbread) to round out the meal. Overall, this is another light yet satisfying summer meal. You will have to turn on the oven to roast the beets, true, but everything else in this recipe is no-cook. And if it’s way too hot to so much as contemplate turning on the oven where you live right now (I feel you; it’s nearing 40 degrees C with the humidity here in Ottawa this week), you can skip the beets and use raw carrots and cucumber in their place. 

roasted beets and arugula with whipped tofu: the details

This dish is ready in about an hour. It starts with roasting the beets. While they’re in the oven, you’ll prepare the arugula salad and whipped tofu. The socca is not essential, but I do recommend serving this salad with bread or a grain of some sort, whether that’s sourdough bread or rice. It rounds out the meal and gives it so much more staying power! If you are making the socca, I recommend preparing it earlier in the day so it’s one less thing for you to do come lunch or dinner time. 

ingredients you’ll need

For the beets: Beets, extra virgin olive oil, balsamic vinegar, sea salt, pepper, and garlic powder. 

For the arugula salad: Arugula, olives, raisins, pepitas, red onion, parsley, extra virgin olive oil, balsamic vinegar, lemon juice, dijon mustard, maple syrup, garlic, sea salt, and pepper. 

For the whipped tofu: Firm tofu, lemon juice, garlic, tahini, sea salt, pepper, oregano, basil, nutritional yeast, and water. 

the method

Roast the beets: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the diced beets in the middle and drizzle with the oil and balsamic. Sprinkle with salt, pepper, and garlic powder. Toss to coat. Roast for 45-55 minutes, stirring every 20 minutes, until the beets are tender all the way through. 

Meanwhile, make the arugula salad: Place the arugula, olives, raisins, red onion, parsley, and pepitas in a salad bowl. Toss to combine. In a jar, combine the oil, balsamic, lemon, dijon, maple syrup, garlic, salt, and pepper. Secure the lid and shake to emulsify. Leave the dressing separate until serving time. 

Finally, make the whipped tofu: Crumble the tofu into a food processor fitted with the ‘S’ blade. Add the lemon juice, garlic, tahini, salt, pepper, oregano, basil, nutritional yeast, and water. Process until super smooth. I usually let the food processor run for a couple of minutes to get it super creamy and airy. Transfer the whipped tofu into a container until ready to serve. 

Put it all together: Divide the arugula between bowls. Top with some roasted beets and drizzle with the dressing. Add a generous dollop of whipped tofu and serve with socca or crusty sourdough bread. 

more satisfying salad recipes

• Greek Kale Salad Bowls with Socca + Hummus
• Roasted Sweet Potato Kale Salad with Tahini Harissa Yogurt Dressing
• Warm Roasted Mushroom, Pear, Walnut + Avocado Spinach Salad

Finally, I hope that you love these roasted beets on arugula salad with whipped tofu! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made! 

Enjoy! 

Roasted Beets on Arugula Salad with Whipped Tofu + Socca

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• Author: Allison
• Total Time: 1 hour 5 minutes
• Yield: 4-6 servings 1x
• Diet: Vegan

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Ingredients

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Roasted Beets

• 3 large beets, peeled and chopped into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Pinch each sea salt, freshly ground black pepper, and garlic powder

Arugula Salad

• 4 packed cups baby arugula
• ¼ cup pitted Kalamata olives, sliced
• ¼ cup raisins
• ¼ cup pepitas (shelled pumpkin seeds)
• ½ cup finely chopped red onion
• ½ cup chopped parsley
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• ¼ teaspoon sea salt
• Freshly ground black pepper to taste

Whipped Tofu

• 450 grams organic firm tofu
• ¼ cup + 2 tablespoons freshly squeezed lemon juice
• 1 large garlic clove, minced
• 2 tablespoons tahini
• ¾ teaspoon sea salt
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried basil
• 2 tablespoons nutritional yeast
• ¼ cup water

For serving

• Socca or sourdough bread

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Instructions

1. Roast the beets: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the diced beets in the middle and drizzle with the oil and balsamic. Sprinkle with salt, pepper, and garlic powder. Toss to coat. Roast for 45-55 minutes, stirring every 20 minutes, until the beets are tender all the way through.
2. Meanwhile, make the arugula salad: Place the arugula, olives, raisins, red onion, parsley, and pepitas in a salad bowl. Toss to combine. In a jar, combine the oil, balsamic, lemon, dijon, maple syrup, garlic, salt, and pepper. Secure the lid and shake to emulsify. Leave the dressing separate until serving time.
3. Finally, make the whipped tofu: Crumble the tofu into a food processor fitted with the ‘S’ blade. Add the lemon juice, garlic, tahini, salt, pepper, oregano, basil, nutritional yeast, and water. Process until super smooth. I usually let the food processor run for a couple of minutes to get it super creamy and airy. Transfer the whipped tofu into a container until ready to serve.
4. Put it all together: Divide the arugula between bowls. Top with some roasted beets and drizzle with the dressing. Add a generous dollop of whipped tofu and serve with socca or crusty sourdough bread.

Notes

Roasted Beets on Arugula Salad with Whipped Tofu: Is there anything better than sweet and earthy roasted beets combined with peppery arugula and creamy whipped tofu? Well, probably, but this dish is pretty divine and so healthy!

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Cuisine: Mediterranean

Keywords: whipped tofu roasted beet and arugula salad