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Ingredients1 h 20 m servings 173 cals
Original recipe yields 4 servings
- Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
- Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
- Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.
- Cook's Note:
- If you're using soy yogurt, the salad is vegan.
Per Serving: 173 calories; 5.5 g fat; 20.9 g carbohydrates; 10.3 g protein; 3 mg cholesterol; 180 mg sodium. Full nutrition
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