Beets andn Kale Creamy Tofu Dressing
Whole Living Magaine
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- 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
- 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.
- In food processor, puree tofu, lemon juice, anchovies, and garlic until smooth; with motor running, slowly add oil until combined. Season with s&p.
- Arrange beets on platter and top with kale. Drizzle with dressing and sprinkle with parmesan.
This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.
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Beets andn Kale Creamy Tofu Dressing Recipe at a Glance
- COURSE: Side Dishes/Vegetables