Roasted beetroot, sweet potato, and tofu salad with a honey balsamic glaze
Serves 4 // Preparation Time: 20 minutes // Cook Time: 30-45 minutes
Ingredients:
3-4 Fresh beetroots (300g)
4 Raw sweet potatoes (700g)
1 Bag baby spinach (200g)
Firm tofu (350g)
1 Tbsp. Oil
2.5 Tsp. Cornflour
Feta cheese (80g)
3 Mint leaves (2g)
1 Scallion
4 Walnuts (8 half kernels)
½ Tbsp. Honey
5 Tbsp. Balsamic vinegar
½ Tsp. Salt
½ Tsp. Black pepper
Method:
Dice the sweet potatoes and beetroot into 3cm cubes and roast in the oven until lightly crispy.
Cut the tofu into cubes and squeeze out as much moisture as possible with kitchen paper. Toss the cubed tofu into oil and then a mixture of cornflour, salt, and pepper. Bake in the oven until crispy.
Wash the spinach and add to the base of the salad bowl.
For the honey balsamic glaze: whisk the honey into the balsamic vinegar in a pan over medium heat until the mixture begins to bubble. Lower the heat, stir in a pinch of salt, and let the mixture simmer until it reduces and can coat the back of a spoon.
For the toppings: Roughly chop the walnuts. Dice the feta and combine with the spring onions and mint.
Combine the roasted sweet potato, beetroot, and tofu with the spinach and drizzle the honey balsamic glaze on top. Add the rest of the toppings just before serving so not to discolour the feta.
