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Beets and Kale with Creamy Tofu Dressing

Beets and Kale with Creamy Tofu Dressing

Whole Living, September 2012 http://www.marthastewart.com/183705/beets-and-kale-creamy-tofu-dressing
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  • Yield Serves 4

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

  1. 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.
  2. In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.
  3. 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 Note

Dressed to Thrill
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.

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