Tricolor Beet Salad with Horseradish Dressing

October 21 2014 Vegetarian Times 

read full recipe  »  1. To make Dressing: Heat 1 tsp. oil in a large skillet over medium-high heat. Add shallots, and cook 5 minutes, or until softened. Add tofu, and cook 2 minutes. Remove from heat, and cool. 2. Transfer mixture to blender. Add remaining 1/­­2 cup oil, horseradish, vinegar, and salt, and blend until smooth. Blend in a little water if Dressing seems too thick. (You should have 21/­­4 cups.) Chill. 3. To make Salad: Preheat oven to 350°F. Wrap each beet in foil. Roast on baking sheet 1 hour, or until tender. Cool. Peel and dice beets. 4. While beets are roasting, spread pecans on baking sheet, and toast 5 minutes on separate oven rack, or until golden brown, shaking pan once or twice. Transfer to plate to cool. 5. Cook green beans in 8 cups boiling, salted water 5 to 8 minutes. Drain, rinse under cold water, and drain again. Set aside. 6. Heat oil in large skillet over medium-high heat. Add reserved beet greens, and cook 2 minutes, or until tender. 7. Transfer beet greens to large salad bowl. Add beets, green beans, and fennel, and toss together. Add 1 cup Dressing, and toss to coat. Serve topped with pecans, apple, and cranberries.