4 to 8 cups of roasted golden beets
8 ounces of Tuscan kale
8 ounces of extra firm tofu
1 to 2 cups of Salad Topper (a store bought mix we purchase at Costco, contains various nuts, seeds, and dried cranberries)
1 cup of Brianna's Poppyseed Dressing
1/4 of a cup of olive oil, 4 tablespoons of olive oil
1/4 of a cup of infused balsamic vinegar
1/4 of a cup of honey, 1 tablespoon of honey
1/4 of a cup of nutritional yeast
2 tablespoons of apple cider vinegar
2 tablespoons of dried basil
2 tablespoons of dried oregano
2 tablespoons of garlic powder
few drops of liquid smoke
½ tsp lemon juice
Coarsely ground salt and pepper
Instructions for the roasting the golden beets:
Clean, prepare, and cube the golden beets. In a separate bowl combine the 1/4 cup of infused balsamic vinegar, 1/4 cup of olive oil, 1/4 cup honey, and thoroughly mix. Next, poor the vinegar/olive oil/honey mixture over the beats and toss until the beets are thoroughly coated. Preheat the oven to 425°, line a roasting pan with parchment paper and spread beats evenly. Roast the beets for approximately 30 mintues, checking and tossing the beets every 10 minutes until they are roasted but not crisp. This process can be done several nights before and the beets can be stored in the refrigerator.
Instructions for the tofu feta:
First, drain and press the tofu. To do this, remove the tofu from its package, place a paper towel liner at the bottom of the bowl, put the tofu on top of the paper towel, place another paper towel on top of the tofu, and fill a a bowl or some other object with water and place on top of the tofu to press out excess liquid. This process requires around 20 minutes.
Meanwhile, in a separate bowl, combine 4 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, few drops of liquid smoke, ½ tsp lemon juice, 2 tablespoons of basil flakes, 2 tablespoons of oregano seasoning, 2 tablespoons of garlic powder, 1 tablespoon of honey, 1/4 cup of nutritional yeast, and coarsely ground salt and pepper to taste. Thoroughly mix. Where the tofu has been pressed, crumble it into medium size chunks, and sprinkle the feta seasoning over the crumble tofu. Thoroughly mix with the spoon and marinate for roughly 12 hours.
Putting it all together:
Put the roasted beets in a large salad bowl. De-vein the Tuscan kale, place in a food processor, and pulse to the desired size and texture. (Or, chop or tear the de-veined kale into smaller bite-size pieces.). Add the kale to the roasted beets, add the tofu feta, salad topper, and Brianna's poppyseed dressing. Toss all the ingredients together and serve.