Pickled Beets, Tofu and Beet Greens Salad

This wonderful salad is composed of pickled beets, pickled beet juice tofu and beet greens dressed in a simple mustard vinaigrette (sunflower oil, dry mustard and lemon juice). A few walnuts add a welcome texture. While pickled red beet eggs are not Southern, they have inspired me to treat tofu this way. Southerners eat straight pickled eggs and pickled beets. Why not include them in all in a salad and call it a night?

Pickled Beets, Tofu and Beet Greens Salad

Pickled Beets, Tofu and Beet Greens Salad

1 cup Pickled Beet Juice Tofu

1/2 cup Pickled Beets

Lemon Mustard Vinaigrette

1 bunch beet greens (leftover from pickled beets recipe)

2 tbsp chopped walnuts

1. In a large bowl, whisk vinaigrette ingredients together. Toss in beet greens and walnuts.

2. Gently toss in beets and tofu.

3. Plate to serve.

PIckled Beets

Pickled Beets

2 cups white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 tsp mustard seeds
1/4 onion, diced
1 small bay leaf
10 whole black peppercorns
1 tsp dried dill
1/4 tsp allspice, ground
1 cinnamon stick
8 whole cloves
1/4 tsp ginger, ground
1 tbsp applesauce
3 beets, diced (without tops)

1. Bring onions, spices, applesauce, vinegar and beet juice to a boil.

2. Add beets and bring to a simmer.

3. Let mixture simmer for 30 minutes.

4. Remove from simmer and let cool.

5. Once cool, place in a container and marinate in the refrigerator for a few days to allow the flavors to develop.

Pickled Beet Juice Tofu

Pickled Beet Juice Tofu

This recipe is a riff on the old-fashioned beetroot pickled eggs recipe. The tofu can be eaten straight or with crackers, on salads and added to stir-fries.

14 ounces firm tofu, cut into 1-inch cubes
1 cup white vinegar
1 cup beet juice
1/3 cup maple syrup
1/4 cup red onion, chopped
8 whole cloves
10 black peppercorns
2 bay leaves
1/4 tsp mustard seeds
1 tbsp applesauce

1. Bring all ingredients to a simmer except the tofu.

2. Place the tofu pieces in a shallow container and pour the heated pickling solution over the tofu.

3. Reposition tofu pieces so that the liquid thoroughly coats them.

4. Allow the mixture to marinate for 2-3 days.

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