Roasted Beets (1 or 2 per salad) sauteed tofu
feta cheese lettuce
chopped tomato balsamic vinegar
walnuts olive oil
To make the beets, wash off any dirt then cut off the top stem and the little tail at the bottom. Put beets on a piece of nonstick foil, drizzle with olive oil, then make a pouch with the foil. Roast in a 350 degree oven for at least one hour- I usually keep them in longer until they are nice and soft. I like roasting the beets on the weekend when I have time, they'll keep in the fridge for a few days. Once the beets are cool, peel off the skin, then cut the beets into pieces.