This delicious, colour-popping dish is the perfect star side dish for a harvest table or can make for an excellent starter if portioned into separate small plates or bowls. It’s plant-based, high protein and healthy!
Notes: This dish works wonderfully with all kinds of beets, whether you’re using the classic deep red or other heirloom varieties. You can replace the walnuts for almonds or macadamia nuts or even pine nuts or toasted sunflower and pumpkin seeds. If you’d prefer to use cheese over tofu, substitute tofu with ricotta.
What You Need:
For the Beets:
1kg of beets, ends chopped off and scrubbed (you can leave the skins on)
Olive oil
Pinch sea salt
Freshly ground black pepper
Pinch chilli flakes
1 tsp fresh chopped fresh thyme
For the Whipped Tofu:
350g silken tofu block
2-3 tbsp plant-based milk (almond or soy)
1 lemon, zested and juiced
Pinch sea salt
Garnish:
Toasted walnuts, chopped
Torn mint leaves
Drizzle of olive oil
Seasoning
Method:
1/ Preheat the oven to 200 degrees Celsius.
2/ Depending on the size of the beets, you can halve or quarter. The size of the pieces will also impact the roasting time.
3/ Place sliced beets on a baking-paper-lined and greased roasting tray with seasoning and herbs and a drizzle of olive oil. Shake to coat and place in the oven. Work on a total time of 30 minutes or until the beets are tender and just charring (turn them halfway through). Remove and set aside. Make the whipped tofu in the meantime.
4/ Place the tofu, milk, 1 tbsp lemon juice and salt into a blender. Blitz until smooth. Taste test and add more lemon or salt and pepper if necessary. Remember that this will form the base of the dish.
5/ Spread the whipped tofu onto a platter. Place the cooked beets on top. Garnish with nuts, mint, olive oil, lemon zest and added seasoning (optional).