This Beets and Kale with Creamy Tofu Dressing recipe is a nutritious and flavorful combination perfect for a light lunch or dinner. The earthy sweetness of roasted beets pairs beautifully with tender baby kale, all topped with a velvety tofu dressing packed with zesty lemon and savory anchovies. This dish is an excellent source of vitamins, antioxidants, and healthy fats, making it both delicious and nutritious.
Beets and Kale with Creamy Tofu Dressing
Course: SaladsCuisine: American4
servings15
minutes45
minutes180
kcalIngredients
1 pound beets, trimmed and scrubbed
1/2 cup silken tofu
2 tablespoons lemon juice
2 anchovies, minced
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
4 cups baby kale or thinly sliced kale leaves (2 ounces)
2 tablespoons freshly grated Parmesan
Directions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-50 minutes or until tender. Let them cool, then peel and cut into wedges.
- Make the Dressing: In a blender or food processor, combine the silken tofu, lemon juice, minced anchovies, garlic, and extra-virgin olive oil. Blend until smooth. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, toss the baby kale with the roasted beet wedges. Drizzle the creamy tofu dressing over the salad and gently toss to combine.
- Finish and Serve: Sprinkle the freshly grated Parmesan over the top and serve immediately for a healthy and flavorful salad.
Notes
- Nutrition Facts (Per Serving):
Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Protein: 5 g
Fiber: 4 g
Sodium: 280 mg
This Beets and Kale with Creamy Tofu Dressing brings together the perfect balance of textures and flavors, making it a standout dish that’s both light and satisfying. Serve it as a main course or a side dish for a nutrient-rich meal that everyone will enjoy.
