Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Wrap the beets in foil and roast for about 45-60 minutes until tender. Peel and slice after they have cooled slightly.
- While the beets are roasting, bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until vibrant green and tender-crisp. Drain and set aside.
- Drain and press the tofu to remove excess moisture. Cut it into cubes and marinate with olive oil, za'atar, salt, and pepper for 15 minutes.
- Heat a non-stick skillet over medium heat. Add the marinated tofu and sauté for about 10-12 minutes, turning occasionally, until golden and crispy on all sides.
- In a large mixing bowl, combine the arugula, blanched green beans, sliced beets, and sautéed tofu. Gently mix in the chopped mint.
- Transfer the salad to a serving dish. Garnish with lime wedges on the side. Serve immediately and enjoy!
Nutrition
Notes
Feel free to swap in other greens like spinach or kale if you prefer.
If you're looking to reduce the calories, use less olive oil or skip the optional feta.
This salad is fantastic as a light lunch or dinner.
You can even store the components separately in the fridge for a couple of days, then assemble when you're ready to enjoy.
Happy cooking!
If you're looking to reduce the calories, use less olive oil or skip the optional feta.
This salad is fantastic as a light lunch or dinner.
You can even store the components separately in the fridge for a couple of days, then assemble when you're ready to enjoy.
Happy cooking!