Name: Roasted Beets on Arugula Salad with Whipped Tofu + Socca
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 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; 4 packed cups baby arugula; 1/4 cup pitted Kalamata olives, sliced; 1/4 cup raisins; 1/4 cup pepitas (shelled pumpkin seeds); 1/2 cup finely chopped red onion; 1/2 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; 1/4 teaspoon sea salt; Freshly ground black pepper to taste; 450 grams organic firm tofu; 1/4 cup + 2 tablespoons freshly squeezed lemon juice; 1 large garlic clove, minced; 2 tablespoons tahini; 3/4 teaspoon sea salt; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 2 tablespoons nutritional yeast; 1/4 cup water; Socca or sourdough bread

Ingredients

Scale

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
1/4 cup pitted Kalamata olives, sliced
1/4 cup raisins
1/4 cup pepitas (shelled pumpkin seeds)
1/2 cup finely chopped red onion
1/2 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
1/4 teaspoon sea salt
Freshly ground black pepper to taste

Whipped Tofu

450 grams organic firm tofu
1/4 cup + 2 tablespoons freshly squeezed lemon juice
1 large garlic clove, minced
2 tablespoons tahini
3/4 teaspoon sea salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
2 tablespoons nutritional yeast
1/4 cup water

For serving

Socca or sourdough bread

Cook Mode Prevent your screen from going dark

Instructions

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.

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