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Deborah Heart and Lung Featuring Chef Staib

Chef Staib presented a wonderful autumn dish.

To celebrate the cool weather, this salad can be served warm or at room temperature and is delicious as a light lunch or served with crusty, whole grain bread or a small bowl of soup for dinner.

This roasted beet salad is full of super foods and healthy ingredients. The olive oil, walnuts and tofu are sure to make a heart happy and the fall flavors of sweet roasted beets is sure to please the palate.

For more information on Deborah Heart and Lung and Chef Staib, please visit: http://www.deborah.org/ and http://www.staib.com/

Roasted Red & Golden Beet Salad

A Recipe by Chef Walter Staib

Serves 8

1 pound whole fresh red beets, stems trimmed ½ inch above the beets

1 pound whole fresh golden beets, stems trimmed ½ inch above the beets

¼ cup olive oil

½ cup finely chopped onions

¼ cup Marukan Rice vinegar

1 tablespoon chopped fresh parsley

1 tablespoon chopped tarragon

Juice of ½ lemon

½ teaspoon red pepper flakes

1 tablespoon Dijon mustard

Freshly ground black pepper

½ cup roughly chopped walnuts

22-ounce extra firm tofu, drained and cut into cubes

Preheat the oven to 350°F.

Separate the beets according to color and place them in separate shallow baking dishes. Roast for 30 to 45 minutes (the golden beets will cook more quickly because of their size), or until they can be penetrated, with slight resistance, with a sharp knife. Set aside to cool enough to handle.

Use a small paring knife to remove the beet skins and cut the beets into 1-inch cubes. Reserve.

In a medium-size mixing bowl, combine the oil, onions, vinegar, parsley, tarragon, lemon juice, red pepper flakes, mustard, and pepper to taste. Stir in the beets and cover the bowl with plastic wrap, and refrigerate for about 2 hours, until the salad is marinated and thoroughly chilled. Just before serving, add walnuts and tofu. Adjust seasoning to taste with freshly ground pepper.

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