Beets andn Kale Creamy Tofu Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) beets |
1/2 cup(s) silken tofu |
2 tablespoon(s) lemon juice |
2 anchovies minceed |
2 tablespoon(s) extra virgin olive oil |
4 cup(s) kale leaves (or baby kale) thinly sliced |
2 tablespoon(s) parmesan cheese grated |
s & p to taste |
Directions:
1. Heat over to 400 degrees. Wrap beets tightlly in parchment-lined foil and roast untile tender (about 1 hour). Let cool, then remove skins and slice into rounds. Set aside.
2. In food processor, puree tofu, lemon juice, anchovies, and garlic until smooth; with motor running, slowly add oil until combined. Season with s&p.
3. Arrange beets on platter and top with kale. Drizzle with dressing and sprinkle with parmesan.
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