Arugula Beet Salad with Tofu Feta and Pear

A simple yet elegant salad that combines peppery arugula, earthy beets, and juicy sweet pear, all perfectly balanced with zesty tofu feta and a drizzle of balsamic that ties it all together.

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Prep Time: 10

Total Time: 10

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Easy, Light, Side

Servings:

Ingredients

2-3 cups arugula
3-4 small beets sliced
1 pear sliced
2 Tbsp balsamic vinaigrette (or balsamic glaze) serve to your liking

Tofu Feta

1 block firm tofu
4 Tbsp lemon juice
3 Tbsp apple cider vinegar
3 Tbsp olive brine
2 tsp salt

Instructions

Slice the cooked 3-4 small beets and 1 pear, and top it over 2-3 cups arugula. Use as much as you would like to eat.
Add homemade tofu feta (or store bought*), and drizzle 2 Tbsp balsamic vinaigrette (or balsamic glaze).

Tofu Feta

Remove as much water as you can from the tofu. Cut the 1 block firm tofu into cubes and toss into a container with 3 Tbsp apple cider vinegar, 4 Tbsp lemon juice, 3 Tbsp olive brine, and 2 tsp salt. Cover and refrigerate for at least 30 minutes to let the flavors marinate.
Store any leftovers in your fridge for up to a week to enjoy on other recipes!

Notes

*If you are in the U.S. you can find vegan feta cheese made by Trader Joe's, Violife, and Follow Your Heart.

Note: Feel free to adjust serving size to your liking.

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