Tofu Beet Salad
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Total Servings: 2

Salad

  • 1/2 package

  • 2 eachcooked and peeled

  • 1 cup

  • 2 eachsliced

  • 8 each

  • 1/2 eachpeeled and shredded

  • 1 tablespoon

  • 1 tablespoon

  • 1 tablespoon

Dressing

  • 1-2 tablespoon

  • 1 tablespoon

  • 1 tablespoon

  • to taste

  • to taste

Preparation

  1. Cook and peel 2 beets

  2. Slice 2 persian cucumbers

  3. Peel and slice 1/2 carrot

Directions

  1. 1

    Prep vegetables first. Cook and peel the beets, slice the cucumbers, peel and shred the carrot.

  2. 2

    Place 1 tbsp olive oil into a saucepan on medium heat. Place cubed tofu and cook for about 5 minutes, until all sides are lightly brown.

  3. 3

    In a salad bowl add lettuce, cucumbers, beets, carrot, olives, capers and goat. Add in cooked tofu or protein of choice.

  4. 4

    Add in dressing ingredients- olive oil, balsamic vinegar and apple cider vinegar.

  5. 5

    Toss. Add salt and pepper to taste. Mix thoroughly then serve.

Nutrition Facts per Serving

300 calories 20g carbs 8g fiber 23g fat 16g protein

About

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Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.

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