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.
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