ROASTED CARROT, BEET AND ONION SALAD WITH GREENS AND POTTED TOFU (OR VEGAN FETA)

Tomorrow we're going shopping off-island, which we do every two weeks.  By then, even with our own greens, we're running low on veggies.  I wanted to make a salad to go with a spaghetti dinner the other night, so I assessed my produce options.  In the fridge was a bag of small beets and a small bag of carrots.  On the deck, in one of our dresser drawer planters, were some nice tender baby spinach leaves.  I love roasted root veggies, so the following recipe is what I came up with, and it was good enough  to write down and plan to make again.  Quite colorful and pretty, too, I think.

Printable Recipe

BRYANNA'S ROASTED CARROT, BEET AND ONION SALAD WITH GREENS AND POTTED TOFU (OR TOFU FETA)

Serves 4 to 6

1 lb. beets (mine were smallish), peeled and cut into 1/2-inch thick wedges
1 lb. carrots, scrubbed and cut diagonally into 1/4-inch- thick slices
2 small onions, peeled, cut into 8 wedges each and layers separated
1 tablespoon extra virgin olive oil
salt and freshly-ground black pepper
1 teaspoon dried thyme leaves
couple of pinches sugar

Dressing:
1/4 cup of aquafaba or my Oil Substitute for Salad Dressings
2 tablespoons Balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1 large clove garlic, crushed
salt to taste (about 1/2 teaspoon)
Freshly-ground black pepper
To Serve:
about 4 cups of fresh salad greens (can be one or a mix-- baby spinach, arugula, mesclun, tender lettuce, baby kale, etc.)
+
Several squares  of Potted Tofu (recipe on my blog here) OR any sort of Tofu Feta  you like (there's a recipe in my book World Vegan Feast), crumbled (it's up to you how much)

            "Potted Tofu"

 

Tofu Feta from World Vegan Feast

Instructions:
Heat the oven to 500 degrees F. 

In large bowl, toss the beets, carrots and onion wedges with the first 1 tablespoon of olive oil, 1/2 teaspoon salt , a few quick grindings of pepper, the thyme and sugar.  

Transfer the vegetables to a large rimmed baking sheet and spread in an even layer. (Don't bother to wash the bowl.) Roast the vegetables until they are tender, 20 to 25 minutes (don't stir during roasting).

While the vegetables roast, whisk together (in the bowl that the vegetables were in) the Oil Substitute,  vinegar, remaining 1 tablespoon olive oil, agave nectar, crushed garlic, salt and a few grindings of pepper. 

Toss the hot vegetables in the bowl with the vinaigrette.  Allow to cool at room temperature for about 30 minutes. (It's best at room temperature.)  Mound on top of a bed of the greens on a platter, and scatter the crumbled Potted Tofu or Tofu Feta over the top.

Enjoy!