Beet And Tofu Salad (Corner Copia) Recipe

• 3 lrg Beets, peeled Or possibly 5 small beets
• 1 sm Red Bermuda onion, sliced into thin rings and separated
• 1 lb Hard or possibly extra-hard tofu, liquid removed and cut into 1/2-inch cubes
• 1/4 c. Red wine viniger
• 2 Tbsp. Balsamic vinegar
• 1/4 x Cub extra virgin olive oil, or possibly less to taste
• 1/2 tsp Dry oregano Salt and pepper

1. Cook beets till just tender when tested with fork: large beets might take 45 min to boil and cook.
2. When cold sufficient to handle, slice beets in half, then slice each half into 1/4-inch slices.
3. Place in a bowl.
4. Add in the dressing.
5. Toss gently to combine.
6. Taste for seasonings.
7. Serve immediately or possibly chilled.
8. Toss again just before serving.
9. Notes: "...even those who think they do not like tofu will enjoy the zesty taste and the health benefits of this salad."
10. -Claire Crisuolo 1997.

beets, red bermuda onion, red wine viniger, balsamic vinegar, extra virgin olive oil, oregano salt

Taken from cookeatshare.com/recipes/beet-and-tofu-salad-corner-copia-83068 (may not work)