Recipe
Ingredients
2 cups steamed beetroot (peeled)
7-8 roughly chopped lettuce
7-8 roughly chopped ice-burg lettuce
2 tbsp lime juice
100 gm Tofu (health on plants)
1 tsp Italian seasoning
1 tbsp nutritional yeast
Method
1. Boil and dice steamed beetroot.
2. In a mixie jar add tofu, nutritional yeast, lime juice, and Italian seasoning and grind to a fine paste. This is the dressing.
3. On a plate, arrange the roughly chopped lettuce leaves and add the iceberg lettuce and the diced beetroot.
4. Add the dressing to the salad.
Video recipe