It is wisdom to take occasional furlough. In the long run, we shall do more by sometimes doing less. On, on, on forever, without recreation, may suit spirits emancipated from this “heavy clay,” but while we are in this tabernacle, we must every now and then cry halt, and serve the Lord by holy inaction and consecrated leisure. Let no tender conscience doubt the lawfulness of going out of harness for a while, but learn from the experience of others the necessity and duty of taking timely rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Vegetables, Salads, Beets, Tofu, Soy product	4	Servings

INGREDIENTS

3	lg	Beets; peeled OR 5 small beets
1	sm	Red Bermuda onion; sliced into thin rings and separated
1	lb	Firm or extra-firm tofu; drained and cut into 1/2-inch cubes
1/4	c	Red wine viniger
2	tb	Balsamic vinegar
1/4		Cub olive oil; or less to taste
1/2	ts	Dried oregano
		Salt and pepper

INSTRUCTIONS

DRESSING MIXTURE
SEASONINGS
Cook beets until just tender when tested with fork: large beets might take
45    minutes to boil and cook.
When cool enough to handle, slice beets in half, then slice each half into
1/4-inch slices. Place in a bowl. Add the dressing. Toss gently to combine.
Taste for seasonings. Serve immediately or chilled. Toss again just before
serving.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets
Notes: "...even those who think they don't like tofu will enjoy the zesty
taste and the health benefits of this salad." --Claire Crisuolo 1997.
Recipe by: Claire's Classic American Vegetarian Cooking
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22,
1998

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