Recipe - Beet And Tofu Salad (Corner Copia)

3 lg Beets; peeled OR 5 small
beets
1 small Red Bermuda onion; cut or sliced up
into thin rings and
separated
1 pound Firm or extrafirm tofu;
drained and cut into
1/2inch cubes

DRESSING MIXTURE
One fourth cup Red wine viniger
2 tablespoon Balsamic vinegar
One fourth Cub olive oil; or less to
taste

SEASONINGS
One half teaspoon Dried oregano
Salt and pepper

Cook beets until just tender when tested with fork: large beets might take
45 minutes to boil and cook.

When cool enough to handle, slice beets in half, then slice each half into
1/4inch slices. Place in a bowl. Add the dressing. Toss gently to combine.
Taste for seasonings. Serve immediately or chilled. Toss again just before
serving.

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Notes: "...even those who think they don't like tofu will enjoy the zesty
taste and the health benefits of this salad." Claire Crisuolo 1997.

Recipe by: Claire's Classic American Vegetarian Cooking

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998