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Baby Beetroot, Pistachio Oil and Tofu Salad

/ Categories Recipes, #CookWithLeiths / Author:

Baby Beetroot, Pistachio Oil and Tofu Salad

Ingredients

Serves 4

For the beets:
600g baby beetroot (mix of red, golden and candied), stems picked, washed
3 sprigs of rosemary
2 cloves of garlic, lightly bashed against the side of a knife
Salt, pepper and oil for roasting

For the pistachio oil:
100g pistachio kernels
70ml extra virgin olive oil mixed with 30ml light olive oil
2 tsp coriander seeds + ¼ tsp dried lavender
A little maple syrup (optional)

For the tofu:
250g block extra firm tofu, patted dry and crumbled
4 tsp light olive oil
1 tbsp. cider vinegar
4 sprigs of thyme, leaves picked
Salt and ground black pepper
Pea shoots to garnish

Instructions

1. For the beetroot:

  1. Pre-heat oven to 190C.
  2. Lay a sheet of baking parchment over a sheet of foil, enough to cover a roasting tin. Place the rosemary, garlic and some salt and pepper on the parchment then add your beetroot and a drizzle of oil. Wrap the beetroot in the parchment and foil to make a parcel.
  3. Roast until the beetroot are soft when skewered with a knife, about 1hr. Allow to cool a little before removing the skins whilst still warm.

Meanwhile, for the tofu:

  1. Mix the crumbled tofu with the oil, vinegar, thyme, salt and pepper.
  2. Spread out on a parchment lined baking sheet and place in the same oven as the beetroot.
  3. Bake for 25-30 minutes until browned. Drain on kitchen paper and reserve for later.

For pistachio oil:

  1. Gently heat the olive oils, seeds and lavender.
  2. Meanwhile place all but 2 tbsp of the pistachios in a food processor and blitz until roughly chopped.
  3. Once the oil is hot, add this to the pistachios through a sieve (to take out the seeds and lavender) pulsing the food processor to make a loose pistachio oil. Season with salt, pepper and syrup, should it need it.

To assemble:

  1. Cut each cooked beetroot into four or six. Drizzle with the pistachio oil, some of the reserved freshly chopped pistachio nuts, tofu and pea shoots.

Author: Leiths Teachers

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