3 large beetroots, trimmed
1 teaspoon ground turmeric
500 g firm tofu, cut into 1 cm cubes
100 g (2 cups firmly packed) baby spinach leaves
1 ½ tablespoons caramelised balsamic vinegar
Spiced oil (makes 3 cups to save for later)
750 ml olive oil
1 teaspoon black mustard seeds
1 teaspoon chilli flakes
2 teaspoons fennel seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1. Heat the oil and mustard seeds in a heavy-based frying pan over a medium–low heat. Add the chilli flakes and fennel seeds. Sauté for 2–3 minutes, or until the mustard seeds start to pop and you smell a lovely aroma. Add the coriander and cumin and mix through. Remove from the heat and set aside to cool.
2. Meanwhile, heat 2 litres of water in a saucepan over a medium heat and cook the beetroots for 30 minutes, or until soft. Allow to cool. Remove the beetroot skin by rubbing it with your hands (use rubber gloves if you don’t want pink-stained fingers) – the skin will slide off easily.
3. Add the turmeric and tofu cubes to 4 tablespoons of the spiced oil and mix until the tofu is well coated. Pour the remaining spiced oil into a jar with an airtight lid and refrigerate, for later use.
4. Cut each cooked, cooled beetroot into 8 wedges. In a large mixing bowl combine the beetroot, tofu and spiced oil. Add the spinach and drizzle with balsamic vinegar. Toss gently and serve.
Recipe from Suzy Spoon’s Vegetarian Kitchen, available now from Pan Macmillan.