Beets And Kale With Creamy Tofu Dressing

Name: Beets And Kale With Creamy Tofu Dressing
Yield: 4 servings
Ingredients: 2 anchovies, minced; 2 anchovies, minced; 1 lb beets, trimmed and scrubbed; Coarse salt and freshly ground black pepper; 1 clove garlic, minced; 4 cups baby kale or thinly sliced kale leaves (2 ozs); 1/2 cup silken tofu; 2 tablspoons lemon juice; 2 tablspoons extra-virgin olive oil; 2 tablspoons freshly grated Parmesan

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 4 servings

Calories: 86.28

Ingredients

1 2 anchovies, minced
2 2 anchovies, minced
3 1 lb beets, trimmed and scrubbed
4 Coarse salt and freshly ground black pepper
5 1 clove garlic, minced
6 4 cups baby kale or thinly sliced kale leaves (2 ozs)
7 2 tablspoons lemon juice
8 2 tablspoons extra-virgin olive oil
9 2 tablspoons freshly grated Parmesan
10 1/2 cup silken tofu

Directions

1
Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour.
2
Let cool, then remove skins and slice into rounds. Set aside.

Nutrition per serving

86.28 Calories

13.69g Carbs

4.76g Protein

2.07g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish sesame

Beets And Kale With Creamy Tofu Dressing

Directions

Nutrition per serving

Tags

Allergens