Summary

Ingredients

• 500 g beetroot, precooked
• 100 g tofu, (soft)
• 4 tablespoon vinegar
• 1 tablespoon oil, high quality (safflower, walnut, pumpkin seed oil )
• some lemon juice
• possibly feta cheese, or firm goat cheese
• possibly nuts, (walnuts, pine nuts, pistachios )
• a bit salt

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Instructions

1. Cut the beetroot into small pieces (about 1 x 1 cm) and place in a bowl. Also cut the tofu into small pieces, similar to the beetroot, but into slightly longer pieces. Add oil, vinegar and lemon juice, season with salt and mix well. Let it steep for 1 to 1 1/2 hours and mix occasionally. The tofu should have taken on the red color of the beetroot.
2. Before or during serving, cheese and / or nuts can be sprinkled over the salad.