Ingredients:
4 fresh beets, roots and stems removed
1 cake firm tofu
1 bunch dandelion greens, chopped to bite-sized pieces
Marinade:
1/3 cup soy sauce
½ cups fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh grated ginger root
¼ cup chopped scallions
1 scallion, sliced on the extreme diagonal
1 tablespoon grated daikon (Optional)
Directions:
1. In a covered saucepan, simmer the beets in boiling water to cover, for 25-35 minutes, until tender when pierced with a knife. Meanwhile, place the tofu between 2 plates, weight the top plate with a heavy object (a can of beans will do!), and press for at least 20 minutes.
2. Whisk together the marinade ingredients and pour into a shallow bowl. Cut the pressed tofu into ¾-inch cubes and add to the bowl of marinade. Stir to coat evenly and set aside for at least 10 minutes.
3. When the beets are tender, drain and rinse with cold water until they can be handled comfortably. Remove the skins by gently squeezing the beets. Quarter each beet and cut into ¼-inch thick slices
4. Set aside the tofu, leaving the marinade in the bowl. Add the beet slices to the marinade, stir well, and set aside for 10 minutes. Transfer the beets from the marinade to a serving dish. Add the chopped dandelion greens to the marinade and toss lightly, then arrange around the beets. Mound the tofu in the center and top with sliced scallions. If you like, garnish with grated daikon, which adds a peppery, radish accent.
Serves 6