BEETS AND KALE WITH CREAMY TOFU DRESSING

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Beets and Kale with Creamy Tofu Dressing image

Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 149 g, Cholesterol 4 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 274 g

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