This post is gonna be a quickie because all you need to know is that a) this salad is amazeballs and b) that is all…

**Please note the crazy look in my eye as I decide on which beet to eat first….**

Here’s the recipe for the Nobu Beet Salad:

-10 pcs mixed baby beets

-1 pack silken tofu (firm tofu is fine)

-2 tbls lemon juice

-2 tbls chopped shiso

-4 tbls of extra virgin olive oil

– pinch of salt and pepper

-1/2 of a red onion cut into slivers

-2 tbls of yuzu lemon juice

-garlic puree to taste

-1 bunch of microshiso for garnish

-drizzle of of balsamic teriyaki

Recipes/Method:

-roast baby beets; once cooked bring to room temp and slice in half; quarters if they are big

-puree tofu until smooth with salt, pepper, lemon juice, garlic puree and chopped shiso to taste

-toss cut roasted baby beets with slivered red onions extra virgin olive oil and yuzu lemon juice, salt and pepper

-place tofu crema in center of plate, position baby beets and red onions in a stack on top of the tofu crema

-drizzle balsamic teriyaki around the perimeter of the plate

-top the beets with microshiso garnish that is lightly dressed with a bit of EV olive oil and yuzu lemon

Tips:

The avid home cook may find these ingredients at a gourmet and/or asian market.

If micro shiso is not available then a “minty herb” like shiso would work just fine (ie. fresh oregano, mint, sorrel, perilla, etc)

Sang Lee farms is where we get our beets in the hamptons, but any beets that are local would be just as great. Even regular store-bought will work well.