Ingredients
- 2 medium beetroot, peeled
- 1/3 cup chopped walnuts
- 125 g firm tofu
- 1 Tbsp walnut oil or extra-virgin olive oil
- 1 garlic clove, peeled and sliced
- 2 Tbsp) warm water
- 1/2 tsp salt
- 1 tsp ground coriander
- 1 Tbsp lemon juice
- 1/2 tsp lemon zest
- Freshly ground black pepper, to taste
- 1 tsp parsley, chopped
Beetroot, tofu and walnut whip
Method
- Preheat oven to 190C Place steamer basket in small saucepan
- Fill saucepan with water until just below the steamer basket
- Bring to a boil
- Cut beets in half and steam until tender, about 10 to 15 minutes
- Make sure to check periodically that the water has not all evaporated
- Remove beets from steamer and let cool slightly
- Meanwhile, place walnuts on baking sheet and bake until fragrant, about 8 minutes
- Cool to room temperature
- Grate beets and add to bowl of food processor along with remaining walnuts, tofu, oil, garlic, water, salt, coriander, lemon juice, and lemon zest
- Blend until smooth
- Season to taste with black pepper and more lemon juice, if desired
Comments
Thanks to Jia He Asian Food - soft tofu, Wairuna Organics - beetroot, and to
Ettrick Gardens – walnuts, for the ingredients used in the demonstration at the market
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