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.


  • 1 pound beets, trimmed and scrubbed

  • ½ 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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