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Community Recipe
from [kenders]
Beets andn Kale Creamy Tofu Dressing

Beets andn Kale Creamy Tofu Dressing

Whole Living Magaine

  • Yield: 4 servings


  • 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.

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Beets andn Kale Creamy Tofu Dressing Recipe