Caramelized pecans and earthy beets go together perfectly. My boyfriend, who is also vegetarian, first introduced me to the combo with his amazing beet salad with pecans and goat cheese. My version of it is dairy-free, and involves a base of arugula and some sweet potatoes. Drizzled with a balsamic vinagrette, it’s a sweet, satisfying salad. We served it with a side of tofu drizzled with the leftover juice from the cooked beets to make it a full meal.
3 cups organic arugula
2 large beets
1 large sweet potato
2 tbsp maple syrup
1 package firm tofu
honey or agave nectar
Peel and chop sweet potatoes and beets. Coat potatoes with olive oil, and sprinkle with salt and pepper. Coat beets with honey or agave nectar. Bake sweet potatoes and beets, separately, in a 350 F oven for 35-40 minutes.
Cut block of tofu into 1″ slices and coat with olive oil, salt and pepper. Add to oven with sweet potatoes and beets during last 20 minutes of cooking.
During the last five minutes of cooking, add pecans coated in maple syrup to the oven.
Divide arugula on two plates, add cooked ingredients (minus tofu) and drizzle with olive oil and balsamic vinegar.
Serve tofu on the side, drizzled with leftover beet juice from cooked beets.
-Katharine Watts, Associate Web Editor