Beetroot and Miso Sesame Ginger Tofu Mayonnaise (Vegan, Gluten-Free)

4 servings

Ingredients

2 small beetroots

A pinch of Sea Salt

Chives for garnish

(Miso Sesame Ginger Tofu Mayonnaise)

100g Silken Tofu

1 Tablespoon Carwari Organic White Miso

1 Tablespoon Carwari Organic Rice Vinegar

2 teaspoons Carwari Organic Mirin

1 teaspoon Carwari Organic Tamari Soy Sauce

1/4 cup Carwari Organic White Hulled Sesame Seeds - Toasted & lightly ground

1 teaspoon Carwari Organic Toasted Sesame Oil

2 Tablespoons Carwari Organic Hulled Tahini (Optional)

2 teaspoons Ground Ginger

A pinch of Sea Salt

Instructions

1. Boil water in a sauce pan. Wash beetroots and boil them for 20-30 minutes or until tender. Take out the beetroots from the boiling water and allow them to cool. Once they are cool enough to handle, peel the skin off. Then cut them into small cubes.

2. Prepare the mayonnaise. Place all of the mayonnaise ingredients into a container for the immersion stick blender. Then blend. The mayonnaise is ready less than a minute.

3. Place the cubed beetroots in a mixing bowl. and add 2 tablespoons of the mayonnaise. Coat the beetroots with the mayonnaise. Adjust the taste with sea salt. Place in serving bowls and sprinkle chopped chives.