Saturday, February 24th, 2018

RECIPE: Roasted Beet, Sweet Tofu Ricotta, and Horseradish Sandwich

Published on March 20, 2010 by   ·   15 Comments Pin It
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Whenever I am in San Francisco, I love going to the Ferry Building where I can be found caressing chanterelles at Far West Fungi, fondling fruit at the Ferry Plaza farmers market, waxing poetic about the (vegan!) dark chocolate key lime apples at Recchiuti Confections, and drooling over the amazing bread from Berkeley’s Acme Bakery. Yes, we have to share this place with non-vegans but happily, there are plenty of options. We found a vegan butternut squash tamale that was divine! Back at the Acme Bakery, they make a few sandwiches and on this day, one of them was roasted beets, arugula, goat cheese, and horseradish. Natch, I had mine without cheese and while still very good, I thought it could use a little something. So on a recent day, I took advantage of some free time to reinvent this sandwich.

Roasted Beet, Sweet Tofu Ricotta, and Horseradish Sandwich

The Beets

Ingredients:

  • 1 small bunch of Beets (2-3)
  • 1 TBS Olive Oil

Directions:

Preheat the oven to 400 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Don’t discard these beauties! Saute them up in a little garlic and olive oil for later. Place the beets in a small baking dish, and toss with the olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. Allow them to cool enough so you can handle them and using a pair of reusable kitchen gloves, rub off the skins. This is easier when they are a little warm. You can keep these refrigerated for a few days.

The Sweet Tofu Ricotta

Ingredients:

  • 1 14 oz container of Extra Firm Tofu
  • Juice of 1 Lemon
  • 2 tsp Agave
  • Salt and Pepper

Directions:

Press the tofu (don’t know how to do that? Read this!) Crumble the pressed tofu into a food processor. Add the lemon juice, agave, and a pinch of salt and pepper. Pulse until just combined. These should have a very course texture, like that of a fluffy ricotta.

The Rest

  • I TBS Prepared Horseradish (or freshly grated if you happen to have it on hand…use a little less if that’s the case)
  • Greens of your choice…leaf lettuce, butter lettuce, arugula, watercress all work well
  • Really Good Bread. I used a vegan oatmeal roll that I found at my local coop’s bakery and toasted it lightly.

Put It All Together

Spread the horseradish on one side of the bread. Slice the beets and place on top of the horseradish. Next, the lettuce and then the sweet tofu ricotta. Sprinkle with salt and pepper. Enjoy!


Kathryn Hostettler is a full time social work graduate student, part time pet nanny, volunteer with Rogers Rescues, and vegan home cook. She won an honorable mention in the November2009 Vegetarian Times for her Vegan Pumpkin Pie with Candied Cranberries recipe.

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Readers Comments (15)

  1. brook says:

    wow, this some serious food porn for sure! i can’t wait to make it!

  2. mare19 says:

    YUM! Thanks, Kathryn!

  3. ams says:

    sounds yummy! do you have any suggestions for substitutes to horseradish? i’m allergic to it.

  4. Kathryn says:

    Bummer about the horseradish allergy! Basically, go for something spicy, like a spicy mustard, a spicy pickle, or even just an extra squeeze of lemon juice – though technically not spicy, this will help counterbalance the sweetness of the beets and tofu ricotta. Also use a spicier green, like arugula. I would avoid any types of hot sauces as they would overwhelm the other ingredients.

  5. ams says:

    cool! thanks!

  6. WOw! This looks like a super delicious sandwich! Sign me up!

  7. Social comments and analytics for this post…

    This post was mentioned on Twitter by GirlieGirlArmy: RECIPE (perfect for a Sat!): Roasted Beet, Sweet Tofu Ricotta, and Horseradish Sandwich: http://tinyurl.com/yhbm46e

  8. […] saw a super delicious looking recipe on GirlyGirl Army and was set to make it for dinner:   Roasted Beet, Sweet Tofu Ricotta, and Horseradish Sandwich.   Unfortunately, when I got home, I realized my beets were past their prime.   Since I still had a […]

  9. This looks amazing! You posted it on my wedding day – that must mean that it was made for me, ha. And I’m glad that you found my tofu-pressing directions helpful. ;)

  10. Amber says:

    I threw a tart green apple on mine when I made it. I liked it, but think it would be better with spicy mustard instead of horseradish. I’ll definitely be making it again!

  11. i think that once in a while, we should do some social works too because we should help other people _

  12. i have been a volunteer for 2 years on social works and this is a very exciting job for me .’.

  13. bestelkado.nl - normaal says:

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  14. view says:

    I am glad to admit,I was thinking about it long time and have to say that I very like this and I like say every person should invest in this. A most of things rely on a little details, and this specifically could be that small detail. To be true, the topic is the only direction of the unlimited number, but if anyone could know, maybe the right one. Big thanks for the author!

  15. Dee says:

    Yummy! The agave gives the tofu ricotta a sweet taste.




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