Tofu Ricotta Balsamic Beet Salad
This bold and beautiful Balsamic Beet Salad with Tofu Ricotta is everything there is to love about fresh, whole food cooking! Packed with massaged kale, marinated baby beets, homemade maple pecans, and fluffy dairy-free tofu ricotta, all topped with a creamy balsamic vinaigrette. This meal is one that will impress anyone you feed it to, they will never know it’s vegan, gluten-free and oil free!
Servings 4 servings
Calories 423kcal
Equipment
- skillet, oven
- Food Processor
Ingredients
Whipped Tofu Ricotta Ingredients
- 12 oz firm tofu
- 1 tsp garlic powder
- 2 tbsp lemon juice
- 1 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp dried parsley
- ½ tsp sea salt more or less to taste
- ⅛ tsp black pepper
Maple Candied Pecans Ingredients
- ¾ cup pecans chopped
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- ½ tsp fine sea salt
Beet Salad Ingredients
- 1 package Love Beets White Wine Balsamic Marinated Baby Beets quartered
- 1 bunch tuscan kale stems removed, finely chopped
- ½ lemon juiced
- ½ tsp olive oil optional
Oil-Free Balsamic Vinaigrette Ingredients
- ¼ cup balsamic vinegar
- 1 tbsp maple syrup
- 2 tbsp tahini
- 3 tbsp water more or less for desired texture
- ½ tsp garlic powder
- ½ tsp dijon mustard
- salt and pepper to taste
Instructions
- Break the tofu into pieces and add to a food processor with the rest of the ricotta ingredients. Pulse until combined, creamy but not overly smooth. Season to taste with salt and pepper.
- Next, prepare the pecans by adding them a cast iron skillet over medium heat and toasting for 5 minutes until fragrant, stirring frequently. Add in the maple syrup, coconut sugar and sea salt, stirring frequently until caramelized - just for about a minute or two. Immediately transfer to a baking sheet to cool.
- Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender.
- Then, add the ingredients for the dressing to a jar and whisk to combine, or puree in a blender for an extra thick and creamy result. Season to taste.
- Assemble the salad by adding the kale to a large shallow bowl or platter and topping with dollops of the ricotta. Add the chunks of marinated beets and sprinkle with the toasted pecans. Drizzle with the dressing right before serving.
Notes
*ricotta can be stored in the fridge for up to a week
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 37g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Sodium: 859mg | Potassium: 529mg | Fiber: 9g | Sugar: 19g | Vitamin A: 6770IU | Vitamin C: 74mg | Calcium: 331mg | Iron: 4mg
