Food & Cooking Recipes Salad Recipes Beets and Kale with Creamy Tofu Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt. 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. Rate it Print