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Beets and Kale with Creamy Tofu Dressing

Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.

  • Servings: 4

Source: Whole Living, September 2012


  • 1 pound beets, trimmed and scrubbed
  • 1/2 cup silken tofu
  • 2 tablspoons lemon juice
  • 2 anchovies, minced
  • 1 clove garlic, minced
  • 2 tablspoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 4 cups baby kale or thinly sliced kale leaves (2 ounces)
  • 2 tablspoons freshly grated Parmesan


  1. Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour. Let cool, then remove skins and slice into rounds. Set aside.

  2. In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.

  3. Arrange beets on a platter and top with kale. Season with salt and pepper. Drizzle with 2 tablspoons dressing and top with Parmesan.

Cook's Notes

Store remaining dressing in refrigerator for up to 1 week.

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