The ginger gives this salad a pungent Asian flavor. Depending on the level that you are choosing to cleanse, you can create this dish with or without the tofu. It’s great for lunch or dinner. The shocking pink tofu makes it fun to eat!

• 4 fresh beets, roots and stems removed
• 1 cake of fin tofu (about 16 oz)
• 10 oz fresh spinach, rinsed (baby spinach)

Marinade

• 1/3 cup soy sauce (low sodium)
• 1/2 cup fresh lemon juice
• 3 garlic cloves, minced or pressed
• 1 Tbs fresh grated ginger root
• 1/4 cup chopped scallions

In a saucepan, simmer the beets in boiling water to cover for 25 to 35 minutes, until tender and easily pierced with a knife. Meanwhile, place the tofu between two plates, weigh the top plate with a heavy object, and press for twenty minutes.

In a saucepan, bring about 1/2 inch of water to boil. Add the spinach, cover, and steam for 3 to 4 minutes until just wilted but still bright green. Place the spinach in a colander and set aside to drain and cool. Press to remove some liquid and coarsely chop. (Baby spinach can stay whole).

While the spinach cools, whisk together the marinade ingredients and pour into a large shallow bowl. Cut the pressed tofu into 3/4 inch cubes and add it to the bowl. Stir and coat evenly and set aside for about 10 minutes. When beets are tender, drain and rinse with cold water until they can be handled comfortably. Remove the skins by gently squeezing the beets under cold running water. Quarter each beet and cut into 1/4-inch-thick slices.

Set aside the tofu, leaving the marinade in the bowl. Add the beet slices to the marinade, stir well, and set aside for 10 minutes. Transfer the beets from the marinade to the serving dish. Add the spinach to the marinade and toss lightly, then arrange it around the beets. Mound the tofu in the centre.