•      1 bulb of  crushed garlic
  •      1 package of soft tofu
  •      1 bag of shelled pecans
  •      1 tablespoon of extra virgin olive oil
  •      1 or 2 whole beet plants
  •      Rosemary
  •      1 sliced tomato


  1. Cut and separate beet leaves from the beet bulbs.
  2. Peel and slice beet.
  3. Cook beets in pan with 1 tablespoon of extra virgin olive oil.
  4. Sprinkle rosemary and crush garlic onto beets when cooked (add however much garlic you prefer).
  5. Add the chopped beet leaves, sliced pecans, and tofu together in serving bowl.
  6. Put beets from pan onto the beet salad leaves.