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Gallery Beets and Kale with Creamy Tofu Dressing Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound beets, trimmed and scrubbed 1/2 cup silken tofu 2 tablspoons lemon juice 2 anchovies, minced 1 clove garlic, minced 2 tablspoons extra-virgin olive oil Coarse salt and freshly ground black pepper 4 cups baby kale or thinly sliced kale leaves (2 ounces) 2 tablspoons freshly grated Parmesan
Cook’s Notes Store remaining dressing in refrigerator for up to 1 week.
Gallery Beets and Kale with Creamy Tofu Dressing
Recipe Summary Servings: 4
Gallery
Beets and Kale with Creamy Tofu Dressing
Beets and Kale with Creamy Tofu Dressing
Beets and Kale with Creamy Tofu Dressing
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound beets, trimmed and scrubbed 1/2 cup silken tofu 2 tablspoons lemon juice 2 anchovies, minced 1 clove garlic, minced 2 tablspoons extra-virgin olive oil Coarse salt and freshly ground black pepper 4 cups baby kale or thinly sliced kale leaves (2 ounces) 2 tablspoons freshly grated Parmesan
Directions
Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour. Let cool, then remove skins and slice into rounds. Set aside.
In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.
Arrange beets on a platter and top with kale. Season with salt and pepper. Drizzle with 2 tablspoons dressing and top with Parmesan.
Cook’s Notes Store remaining dressing in refrigerator for up to 1 week.
Cook’s Notes
Store remaining dressing in refrigerator for up to 1 week.
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All Reviews for Beets and Kale with Creamy Tofu Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beets and Kale with Creamy Tofu Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
